May 2, 2017 - 2:45pm
Retard dough or no?
Hi i am trying a new bread recipes call for retard the shaped dough for flavor but i just want how coming out the texture and shape of the breads the flavor no is relevant in this moment
If i dont retard the texture and shape going to be different or retard i just for flavor lije the recioe book says?
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the same result as the recipe-writer had, then you would need to include the retard of the shaped dough. The development of the gluten, the fermentation of the dough (which causes the rise), and the flavour are all dependent on the timing --- which, in the case of your recipe, includes a refrigerated retard.
That said, however, you can certainly adjust the timing of the recipe to your requirements and just watch the dough for timing on final proofing at room temperature, and then bake. The results won't be exactly the same, but you'll still end up with good bread.
In addition to flavor changes, the changes that retarding brings to shape and texture can be quite noticeable -- especially if you work with wetter dough.
In short, retarding can help to create a fuller rounder shape and contribute to opening up the crumb of a loaf. These benefits become more noticeable the wetter the dough is. Many, if not most, bakers working with wet dough prefer to retard their loaves after shaping (though some retard the dough during bulk fermentation).
Personally, though I do often enjoy the improved crumb of retarded loaves, I tend to prefer the flavor of loaves kept at ambient temps instead and so I rarely retard my loaves (except in the Summer months when it's hot and I prefer to bake first thing in the morning).
Cheers!
Trevor