The Cold Retard: Better Flavor Through Patience

Cold retarding—proofing your dough in the refrigerator—is a game-changer for both flavor and scheduling. This technique transforms good bread into great bread.

What Happens During Cold Retard

At refrigerator temperatures (35-40°F/2-4°C), fermentation slows dramatically but doesn't stop. The yeast becomes nearly dormant while bacteria continue producing acids that develop complex flavors.

Benefits of Cold Retarding

1. Deeper flavor: Extended fermentation creates more organic acids and flavor compounds
2. Flexible scheduling: Bake when convenient, not when the dough demands
3. Easier scoring: Cold dough holds its shape under the blade
4. Better texture: Slow fermentation can improve crumb structure
5. Morning fresh bread: Shape at night, bake in the morning

When to Refrigerate

• After Bulk Fermentation

• Fridge for 12-24 hours
• Remove, shape, then short room temp proof
• More forgiving timing

• After Shaping (Most Common)

• Shape, place in banneton, fridge immediately
• Proof 12-72 hours
• Bake straight from cold

Timing Guidelines

• 12-16 hours: Minimal flavor development, still useful for scheduling
• 24-36 hours: Noticeable flavor improvement, optimal for most bakers
• 48-72 hours: Deep, complex flavors, may require recipe adjustment