Dough Retarder Definition
When proving dough, a dough retarder is a refrigerator that is used to manage yeast fermentation. By lowering the dough’s temperature, more diverse fermentation products are produced, resulting in a slower, longer rise and more nuanced taste.
In manufacturing pizza dough, cold reduces yeast activity, providing flavorful substances such as lactic acid and acetic acid.
A more sour loaf is produced by retarding the dough before baking. Airflow in the dough retarder is kept to a minimum to avoid the dough drying out.
Dough that is stored in the refrigerator for a more extended amount of time can be covered with cloth by home bakers. The dough temperature is held at 35-40 F in a retarder.« Back to Glossary Index