For a shop operation I would suggest the following dough formulation:
Flour: 12 to 13% protein content (General Mills Harvest Kin or Superlative) 100%
Compressed Yeast: 1%
Water: (65F) 60%
Procedure: Put water in mixing bowl, add salt, then flour and yeast. Mix 2-minutes at low speed, add the oil and mix 1 more minute at low speed. Finish mixing at medium speed for about 8-minutes, or first speed for 12-minutes. Target finished dough temperature is 80 to 85F. Take dough directly to the bench for scaling and balling. Place dough balls into plastic dough boxes and wipe the top of the dough balls with salad oil. Cross stack in the cooler for 2-hours, then down stack and nest the dough boxes. The dough will be ready to begin using after about 18-hours in the cooler. The unused dough can be held in the cooler for up to 3-days, but is at it's best on the second day. To use the dough, remove a quantity from the cooler and allow to temper AT room temperature for 2 to 2.5-hours, then begin opening the dough balls into skins for immediate use. The dough will remain good to use for 3-hours after you begin open the balls into skins. Any unused dough balls can be opened and placed onto screens and placed on a wire tree rack in the cooler (uncovered for 30-minutes) then cover with a rack cover or plastic bag. Use these pre-opened dough skins as soon as possible. To use the pre-opened skins, bring the rack out of the cooler and allow to temper AT room temperature for 30-minutes, remove the skin from the screen and resize, place onto peel with a little peel dust and dress to the order, then bake as normal Using this method you should never need to toss out any dough balls, and you will have a consistent product over the life of the dough balls.
The amount of compressed yeast to use for 25Kg. of flour is 1% in this application, that calculates out to 250-grams.
Tom Lehmann/The Dough Doctor