Retarding Dough

Retarding dough means to purposely cool the dough, typically at temperatures of around 40°F/4°C, in order to slow the fermentation process. Retarding permits bakers to organize their work to meet production and employee schedules. It also allows the gluten to relax further, since the fermentation is prolonged. This results in dough that is easier to shape. A prolonged fermentation also gives dough time to develop a more pronounced sour flavor, so retarding dough can effectively enhance the quality of doughs made using direct fermentation.