Real Slow Bread

Some domestic baking recipe writers and teachers suggest that dough must be kept somewhere warm to rise, or that yeast left anywhere cooler than their fevered brows will DIE! What they overlook is the fact that fresh yeast is generally stored in the refrigerator (at a far-from-balmy 1–3°C/34–37°F) and that a standard piece of professional bakery kit is a retarder, which is basically a big dough fridge.