Hi Frank and Norma, thanks for your quick replies.
My formula is as follows:
Flour 2000g 100%
Water 1350 67%
Preferment 500 (300 flour, 200 water)
Salt 35 1.5%
EVOO 25 1.1%
I mix 2/3 of the flour with thw water and preferment and autolyse for 20 mins.
Add other ingredients and mix about 8 mins.
Rest 20 mins
Turn onto counter and rest 10 mins
Ball and rest 30 mins before putting in fridge overnight.
I have tried everything, hydration, mixing times, proofing times but whatever I do, I can't get much oven spring. If I mix along time then I can develope the gluten into a 'rubber ball' consistency but it still doesn't help in the oven. I can only conclude that I am developing the wrong type of gluten!?
I'm a relative newbie to all this but I specifically I want a conditioner to replace the lost bromate and therefore think abscorbicc acid would be the logical choice. How much should I put into the mix? From your links I would figure about 1/2 ts, does that sound about right?
Also Frank, I'll be interested to hear how the unbromated All Trumps works out