I frequently need to retard my dough to fit baking into my schedule. My question is, is it preferable to retard during the bulk fermentation stage, or to shape the loaves and retard during proofing. Or, is it just a matter of taste?
Thanks!
what? Is a bulk ferment necessary? For sourdough, I do a Stretch and Fold about every 45 minutes for a totlal of three or four S&Fs. With yeasted doughs, it's usually a total of three S&Fs at 20 minute intervals. At this point, I just shape the dough , let rise and bake. Would a bulk ferment after the final S&F be beneficial?
Larry
