Profile PhotoZziwa
Participant
@kamos-bakehouse-ltd
Post count: 49

fermentation is done  before make up and panning . this is because the dough is left  to rise and folded several times before its scaled for final make up the 1 to 3 hours i think its proofing (Actually what we are talking about is called bulk fermentation )though during proofing fermentation still continues to occur.the biggest challenge with the type of straight dough of high speed to develop gluten is oxidation during mixing . it leaves bread flavorless i think the time you have speculated here is for the whole process including baking.