The (dough) ball is rolling!

Hello all, my name is Jonathan, and i recently (less than 2 months ago) started baking the bread at the restraunt i work at. I am extremely excited to have this opportunity presented to me. I started the first couple of weeks making somewhat dense dough using http://weightloss-slim.fit/recipes/rusticbread%3C/a%3E%C2%A0%3C-- that recipe. the more i made the more open my crumb became, and now ive tweaked the recipe (shown below) to my liking. I am now trying to figure out how long i want to retard the dough once made.

Preferment:

also, i can't get it through my bosses head how important the "unbleached" flour is, i was using bleached AP flour at first and then he finally got me some bleached bread flour, anything i can tell him to stress the importance of unbleached flour?

jconsford's Blog
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Here's a reasonable article on bleached flour. Probably a bigger concern than bleaching is bromation that accompanies many bleached flours.

Bleached flours do taste different, and look different than unbleached flours. Maybe he can pick up 1 bag of unbleached for you, and you can do a side-by-side "bakeoff" vs. the bleached, that might be the easiest way to sell him.

Like all businesses, your boss is probably concerned about the bottom line, so your best bet is to show how unbleached improves the color and flavor of your product. That said, if your boss likes bright white crumb, you may have no choice.

Thanks for the information, actually the biggest problem for him was finding it! None of the vendors he goes through had any and he could only find bleached flours at costco. I went and asked at a bakery where they got theirs and they were happy to tell me so we will see when my boss actually goes there...

I let some of the dough i had retard for two days, and the flavor was amazing!