Advice and tips needed for 1:2:3 bread

Advice and tips needed for 1:2:3 bread

Gurus, I am baking for a relative who has inflammatory bowel disease and for now requires a restricted diet, so bread has to be mostly white.  I am planning to make the 1:2:3 with 95% KA AP and 5% rye.  I’ve read the archives about the 1:2:3.  What I need to know is if I can / should retard at the bulk or the final rise.  David Synder made a comment I cannot now find about some breads being better retarded in the bulk and others in the final, but I cannot recall which.

Any tips, advice would be most appreciated.

Thank you in advance


Source: Fresh Loaf


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