May 17, 2007 - 5:15pm
When do you retard your dough?
Is it best to retard the dough overnight in the refrigerator after bulk fermentation or after the final shaping? I have seen both methods mentioned in various recipes. For most sourdough breads, I prefer the taste after an overnight slow fermention in the refrigerator. I also prefer the timetable of an overnight slow ferment. Would appreciate your advice. Thanks, Liz