I've wondered about this for a while: are there differences in the final product depending on when the retard occurs?
I've embarked into the world of sourdough baking and am running into the same problem with every loaf: my bread isn't rising properly during its final proofing. Everything looks healthy and rises well during the first two proofings but once I shape it/put it in the tin, it barely rises. I'd love some advice from some seasoned (haha) bakers on what I could be doing wrong.
I've been baking for many years but, until recently, have been using the old "knead for 10 minutes on a floured surface, let double, knock back and prove a second time then bake" method. Time between mixing and baking typically around 1 hour!