In the summertime, I keep my house at 79 during the daytime. When I make the Classic 100% Whole Wheat bread, I replace some of the flour with Whole Grain Bread Improver and let the mixed dough rest for 30 minutes before kneading it to help the flour absorb the liquid and soften the bran. Should I add that 30-minute rest as a multiplication factor? In my latest loaf, some other things I did were to back off a bit on the amount of yeast (from 2 1/2 tsp to 2 1/4) and put the dough in the fridge for part of both the bulk fermentation and the rise after I shaped the dough into a loaf.

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