This is a key technique that I try to teach my bread baking students. Refrigerating your dough at some point during the first or final rise can make bread baking more of an everyday thing, versus just making bread on weekends or special occasions. Retarding your loaves in the refrigerator is also a great way to add an extra dimension of flavor to your breads.
The retarding of your loaves can be done during the initial rise or during the final rise after the loaves have been shaped. Retarding is a technique that slows the fermentation process. This allows you the flexibility to bake your loaves at a later time. If, for instance if you want freshly baked bread in the morning you can schedule your bread baking around that by letting your shaped loaves proof more slowly in the refrigerator overnight. Then you can take them out and let them warm up while your oven preheats. I have seen recipes that say you can retard your loaves for 8 hours and others that give you 4 days.
The second reason for wanting to retard your loaves is to develop a deeper flavour profile in your breads. In the refrigerator your loaves will expand much more slowly due to the cool temperatures. Even though the yeast slow down in the cooler temperature, bacteria produce more lactic and acetic acids, which give your breads more flavor. After around twelve to eighteen hours these bacteria will begin to breakdown the gluten network in the bread, which will affect the bread’s rise. I recommend to only let shaped loaves retard for 12-18 hours, but doughs that are being retarded on their first rise can go a couple of days. Dough that has been retarded usually has a darker crust that is filled with tiny bubbles (carbon dioxide escaping to the surface during baking.) Some bread needs to be retarded to bring out its full flavor, but any white flour dough made with commercial yeast or sourdough can retarded to deepen the taste, or allow you the convenience to bake at another time. Some whole-grain and rye breads do not take well to the retarding process because they have a weaker gluten structure and are more sensitive to the acid production.
Jaime says
January 17, 2014 at 12:20 amHi there
I have a question regarding the retarding process for loaves. Does it also work on enriched dough buns wich are already shaped?
Thanks for your kind attention
Best regards
John says
February 12, 2016 at 6:09 amCarbon monoxide?
Melissa says
February 17, 2016 at 6:56 pmHi John,
Sorry for that error, I have fixed it! Thanks!
Christian Baker says
October 13, 2016 at 11:57 amWhat is the best temperature to have the fridge set at?
Brigetta Thornton says
March 17, 2017 at 8:42 pmSo, just a quick clarification. When you stated: “I recommend to only let shaped loaves retard for 12-18 hours, but doughs that are being retarded on their first rise can go a couple of days.”
Does this mean that for doughs that you want to retard for a couple days, you would allow to retard in bulk ferment (before shaping) or would/could you retard pre-shaped loaves for a coupld days?
Melissa Langenback says
March 18, 2017 at 11:58 pmHi,
I would definitely only retard dough for that length of time in the bulk fermentation stage. I would only retard a shaped loaf overnight and not if it has previously been refrigerated during the bulk fermentation stage. You will end up with a really flat loaf if you wait too long to get it in the oven. Thanks!
CB Smith says
June 7, 2017 at 7:49 pmI have a question about the safety of a commercial dough that has undergone a prolonged retardation during the final proof.
I bought a ball of pizza dough from the grocery store that had just been defrosted. It has been sitting in my fridge for about two weeks, and is now ten days older than the use by date on the label. It is still sealed in the original bag, but has grown to about four times its original size and has no more room left in the bag.
When does fermentation become unsafe (or distasteful) to eat? What effects will this extended process have on the final product, aside from larger bubbles?
Melissa Langenback says
June 9, 2017 at 12:27 amHi,
I wouldn’t recommend using that ball of dough. It will probably be very sour tasting and have an off flavor in general. I wouldn’t use it past a few days once it has been thawed. Thanks!
Elena Nazarova says
June 29, 2018 at 9:46 pmhello! thank you for the article. I read a different article and there was a question “How do you bake, with dough retarded or overnight or longer?” what is the difference between “retarded” and “overnight”? just time? “overnight” means the dough is in the fridge during the night and “retarded” can be longer? thank you in advance for your comments on the matter.
Melissa Langenback says
July 6, 2018 at 11:11 amHI,
You are correct the only real difference is the time. I tend to make a lot of dough during the day and then store it in the fridge until morning. That way I can bake it off first thing in the morning and have fresh bread for say, lunch. Many dough formulas can be retarded for longer than overnight. I usually am doing 8-12 hours and rarely go past 16. I hope that answers your questions. Thanks!
Elena Nazarova says
July 6, 2018 at 5:02 pmthank you so much Melissa!!! have a great day!
Pat Mok says
November 21, 2018 at 3:54 ami have a question about retarded dough. You said dough that has been retarded has a darker crust that is filled with tiny bubbles. I refrigerated my dough for 12 hrs during first rise, shaped it the next day, proofed until it
1-1/2 times its original size. It has tiny bubbles on the surface of the dough after half way proofing and there are bubbles under the crust after baking.
I understand carbon dioxide escape during baking but this doesn’t happen to those buns that i am not using cold fermentation method, they have no bubbles under the crust. Besides, the baked bun size i am using cold fermentation method is always smaller than those i am not using cold fermentation method. I am very puzzled.
Await your reply.
many thanks