What You Need to Know
Cold retardation slows Saccharomyces cerevisiae activity while allowing endogenous enzymes (proteases, amylases) to hydrolyze proteins/starch into flavor precursors (amino acids, maltose).
Creates superior crust color, complex aromatics, and extended shelf life in breads.
Key Parameters
Temperature
4°C
3°C - 5°C
Time
24-48 hours
12 hours - 72 hours
Equipment
Food-grade plastic containersBanneton proofing basketsHumidity-controlled fridge
Steps
- 1.
Neapolitan pizza dough (Naples, Italy): Develops char-resistant elasticity
- 2.
Pain de campagne (France): Enhances wheat complexity
The Science
Primary Reaction
Enzymatic hydrolysis of gluten/starch