Im trying to learn all about bread making as im currently doing my svq as a craft baker. One question im having trouble answering is about dought recovory and why it is important. Any help would be very much appreciated. Thanks
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Not clear what you mean, terminology is non-standard.
I'm going to guess you mean what the rest of us call resting or relaxing the dough when working/forming it.
If you overwork dough, the gluten strands that hold it together will tear and break. If you stretch and work the dough until it's springing back, but has not torn, and then let it rest for 5-10 minutes, the gluten strands rearrange themselves such that you can stretch or work the dough further, without it tearing.