The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

retarding techniques

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.

Boboshempy's picture

Best Overnight Proofing Temperature

February 14, 2011 - 7:36am -- Boboshempy

I am able to control the temperature of my sourdough loaves for overnight retarding and proofing and I wanted to get everyone's opinion of what you think the best temperature is and why. There has been a bunch of recent thoughts and discussion on this circulating in books and whatnot and I wanted to put this question out there to the masters.




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