The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


ronnie g's picture

Bulk retarding process

November 25, 2011 - 3:14pm -- ronnie g

Just a quick question if anyone is reading.  I am in the process of the 1, 2, 3 sourdough recipe.  I've only made it a couple of times before.  For the first time last night I did 1 1/2 to 2 hours stretch and fold, then retarded the bulk in the fridge overnight.  I've taken it out, but my question is, do I allow it to come completely to room temperature before dividing and shaping?  Or should I divide and shape now?  The dough has risen in the fridge somewhat overnight.  Thanks for any responses.

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