What Is Retarding?
The Definition
Retarding is the process of slowing down fermentation by placing the dough in a cold environment, typically a refrigerator (4°C), for an extended period (8–24 hours). The cold temperature dramatically slows yeast activity (rising) while allowing bacterial enzyme activity and organic acid production to continue, resulting in deeper flavour and better gluten structure.
The Science: The Metabolic Shift
Not all microbes react to cold equally.
Yeast: Becomes dormant quickly, preventing the dough from over-proofing.
Bacteria: Lactobacilli continue to produce acetic acid (vinegar flavour) at cooler temperatures, creating a sharper taste profile.
Structure: The cold firms the dough, making it significantly easier to score before baking.
Last updated: 6 January, 2026
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A lame (pronounced "lahm") is a baker’s tool consisting of a double-edged razor blade mounted on a handle. It is used for "scoring"—slashing the top of the proofed dough just before baking. It is not merely aesthetic; it is a surgical intervention to control expansion.