Difference between retarding during bulk fermantation vs during final proofing (after shaping)?
Hopefullly, this is not too "dumb" of question :) But I would like to know what is difference in retarding during bulk fermantation (before shaping) vs during proofing period (after shaping). Is it equivalent at all? If not how it affects the final product. I see most of the recipes call for retarding during the final proofing stage (after shaping) but sometimes I see people retard the dough in the end of bulk fermantation and shape next day after taken out of the fridge.
And one more related question: How important is warming up the dough for 2-3 hours after retardation before baking. Is it critical? Would would happen if I try to bake only 30-60 min after take out of the fridge?
Thanks in advance for all explanations - just trying to learn the basics with the help of all good folks here :)