Alot seems to be said about retarding and how it improves the final bread taste. Since this is a technique that I know absolutely nothing about, I'll start with a couple simple questions.
Having my own dedicated fridge in the basement for my starters that I use, what is the best temperature to strive for through the cold adjustment setting control on the fridge in order to get the best retarding results?
Which is the preferred method, to mix and then retard the dough, or to go through the first rise at room temp, shape, and then retard? Thank you!