Okay folks. The shop I work at has an issue with dough management. Everytime I come back the next morning trays are out of order and I get complaints that everything is under fermented. We try to maintain a two day fermentation. They like a very puffy crust but supposedly that hasn't happened since they opened.
My question is this, should I continue to number date and time each tray, sometimes the chef pulls some out to get to room temp but people still take from the cooler. I want to stick to this job but if I'm told day in day out nothing "leopards" or "there's no puffy cornicione" ima flip because I know I do my job well and properly. I also can't make dough at night cause I travel from far to get there.