Retarding

Coming from Latin, via French, this means to delay or hold back. Bakers may slow ferment by deliberately proving dough at a lower temperature. In many professional bakeries, this is done in a retarder, but a home baker can use a refrigerator or very cool room. The longer proving time caused by retardation allows for extra flavour development and has an effect on other characteristics of the bread. It also gives the baker greater control over when the dough is ready to be baked.