The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Longer retarded fermentation

JeffyWu's picture

Longer retarded fermentation

I am making bagels using Peter Reinhart's formula from Apprentice. I have mixed the sponge. Q: Once I form the bagels and place them in the fridge to retard, would it be harmful/beneficial to have them remain in the fridge two nights instead of one? Would rather boil/bake later than I had initially planned. Thanks! 

tpassin's picture

It should be mildly beneficial. That's one of the benefits of retardation - your scheduling can be more flexible.