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