I finally got a 50 pound bag of bromated All Trumps from the East Coast, because I am interested in doing some testing on my own. I want to see with my own eyes the effects this flour will have on my NY style pizzas and ultimately with my cracker crusts. And in fact, this week I should receive a product called King Kaiser, which I am told is All Trumps with ascorbic acid added...and then I can test all three.
But, for the first experiment I made two batches of dough, one with unbleached All Trumps and the other with bromated All Trumps. Everything was identical in the two batches except the flour:
water 62 70 degrees
mix 4 minutes. Rest 5 minutes. Mix 3 minutes. Scale, ball, and refrigerate.
The first two doughs in the experiment were in the fridge 24 hours, and then were taken out to warm up for 2 hours. You can see from the picture below, that one of the doughs is noticably larger...that one is the bromated one.