The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

retarding

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Windischgirl's picture

controlling overproofing

May 6, 2008 - 5:22am -- Windischgirl

I'm beginning to think my yeast is on steroids...

Given my hectic schedule, what with work and home and hubby and 3 kids going at least 4 different places, I have often stowed dough in the fridge to buy some time...as well as develop the flavors.  However, I've noticed a pattern that I haven't seen discussed on the forums yet:

fleur-de-liz's picture

When do you retard your dough?

May 17, 2007 - 5:15pm -- fleur-de-liz

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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