The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

overnight retarding

mauiman's picture

Overnight retarding

September 21, 2012 - 8:40am -- mauiman

When making sourdough, and after divided and placed into bannetons, I retard the dough overnight in the refrigerator at 47 degrees.  How long can I safely do this before baking?  12 hours, 15 hours, 24 hours?  I like the bread to have a pronounced sour flavor but I don't want to run the risk of overproofing the dough.

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