Retarded Fermentation

Dough to be retarded in bulk is usually given partial fermentation. It is then flattened on sheet pans, covered with plastic wrap, and placed in the retarder. The layer of dough must not be too thick because the inside will take too long to chill and thus will overferment. When needed, the dough is allowed to warm before molding. Some doughs high in fat are made up while chilled so they do not become too soft.