Lately there's been some speculation between Mini, Andy and me regarding retardation for rye breads.

I tried it yesterday retarding in the fridge the already formed "loaf" from 9 to 20. I found it a bit risen in the fridge, so I moved it to a warm place for 3 hours, then I baked it as usual at 200°C for 1 hour.

It raised as usual, without the slightest problem. It was almost the usual rye bread recipe (hydratated at 85% with a small part of oil) with some sugar in it (25%).

I still have to slice it, but for sure the fridge didn't distabilize the dough.