Retarding James Beard oatmeal bread
We have been baking James Beard's oatmeal bread for years. This weekend, I suddenly wondered how to retard the dough overnight, as I would a starter or bagels. Has anyone done this and, if so, how? Did you let the bread rise before retarding and how long after removing it from the fridge did you bake? And, ultimately, is this beneficial to the bread at all? Any thoughts would be fantastic! Thanks!