The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Shaping Cold

Song Of The Baker's picture

Shaping Cold Retarded Dough

October 28, 2012 - 8:40am -- Song Of The Baker

I am sure this topic has come up many times (as I have read many posts on the subject).

I am wondering if anyone has any updates or new information to share regarding shaping cold, freshly retarded dough from fridge.

In particular, I am baking a San Francisco type sourdough.  Last night I retarded the dough during bulk fermentation.  This morning I shaped the dough, then I plan to let it proof at room temp and then bake.

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