I'm very new to sourdough having baked 4 loaves with both success and failure and somewhere in between!
I love wholemeal flavour and good, strong hearty taste. Currently using 20%WW 80%BF(white bread flour) mix.
Retardation seems like a huge double benefit for me but I'm a bit unsure how flexibly I can use it. It seems I can get big flavours and adjust to suit my variable hectic work schedules.
Can I retard during the bulk fermentation stage or during proving or either?
Can I retard a dough in both the bulk fermentation and the proving?
A second question:
I love the way sourdough bread gets a stronger fermentation taste each day after baking. Just keep wondering how the flavour can develop after baking all the bacteria and yeast will be destroyed?
1. Yes, you can retard during either BF or FP. But I think FP is more common since it's easier, more convenient and you don't need to work the dough anymore.
2. I think both is a bit too much. Rather do a long FP. Anything from 8-16 h should be fine.
After baking the flavors take some hours to spread evenly throughout the loaf. The rest is probably just maturing.
Hi BaniJP,
Thanks very much for the advice. That will help my fitting the dough into my schedules.
The lovely sour flavour increases each day and by day 3-4 is really rather great!
Many thanks :)