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To Slow down Your Dough
Appears in
Published 2022
You can utilize an optional step called “retarding,” where you place the dough in the refrigerator to slow the progress. This not only puts a pause on the timeline of your dough, but it also increases the flavor of your final bread.
There are two points in the process at which you can retard your dough: during bulk fermentation and during proofing. After it’s kneaded, you can place your dough in the refrigerator during the bulk-ferment phase for up to several days. All master recipes in this book work well for up to 3 days after kneading.
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