Retarding half of dough during Make-Up
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Hi there... don't really know which topic to put this under... hope anyone out there could help....
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retarding
When do you retard your dough?
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Is it best to retard the dough overnight in the refrigerator after bulk fermentation or after the final shaping? I have seen both methods mentioned in various recipes. For most sourdough breads, I prefer the taste after an overnight slow fermention in the refrigerator. I also prefer the timetable of an overnight slow ferment. Would appreciate your advice. Thanks, Liz
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