## Rules of thumb for retarding

Due to various schedules at work, it turns out that the best bet for me to bake bread during weekdays is to retard (preferably) the proofing. I've been trying to piece together from various books rules of thumb to convert yeasted bread recipes that are not retarded, to a retarded proof. So far, I've more questions than answers:)

- Most every book I've seen says that retarding bulk fermentation adds flavor, but do not say that about retarded proofing. I don't understand why this is - the organic acids should be produced just as well in a retarded proof, right? (Particularly in home environments where you bake 1-2 loaves. Maybe for bakeries there's added effects due to the mass effect,) Does someone know whether proofing overnight produces the same results as bulking overnight?

- The only rule of thumb regarding yeast changes that I could find was in Dan DiMuzio's book, where he says that you might want to cut yeast from 0.7% to 0.2-04% if you're retarding the proof. It wasn't clear to me whether that's the only adjustment needed in terms of time/temparature/yeast/hydration. That is, let's say a recipe says that "add 0.6% yeast, improved mix, bulk for 2 hours, proof for 2", would the change be "add 0.3% yeast, improved mix (with an added 1/2 folds because of the overnight proof), bulk for 2, retard for 12"? Or would I need to change more that one factor in time/temp/yeast/hydration at the same time?

- Any other general tips/rules of thumb for recipe conversion to a retarded proof?

Thanks!