The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Retarding dough

smallaxefarm's picture
smallaxefarm

Retarding dough

Hello,

I am hoping to retard my dough overnight in my root cellar. I have some control over temperature in there but in general right now I can only keep it around 32 degrees. I don't know how this will effect my bread. I assume there won't be any activity so I figured I would proof the dough almost completely before putting it in. I'm wondering if the temps won't be good for the dough, and how much time will the dough need inside before baking.  

pul's picture
pul

It would be nice to see your results. I never retarded at such a low temperature where freezing would happen. Perhaps proofing outside would be a good idea, but be careful to avoid over proofing since the dough would take time to reach 32F once it is placed in the cellar (it will keep proofing for extra time). You may need to let the dough rest at room temperature before baking it because it would be nearly frozen once it comes out of the cellar.

smallaxefarm's picture
smallaxefarm

Thanks! That's a good point...I'll be sure to post my results...