The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bulk retarding process

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ronnie g's picture
ronnie g

Bulk retarding process

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.

Ah well.  I did my own research and found my answer.  http://www.sourdoughhome.com/retarding.html  This link had all my answers and my bread turned out pretty nice too!  As for flavour, I could barely wait 30 minutes to cut into it to see the crumb and have a taste.  It was cool, soft and not overly tangy at first, but the sourness sort of popped up at the end.  That's the way I like it, so I'm calling it a success!

Nice crispy crusts.

Soft, open crumb.