What is the best step in the baking process to retard dough?

I'm trying to streamline my bread-making for my busy schedule. I am making the breadsticks from Michael Kalanty's How to Bake Bread (reliable recipe), but I need to make the dough Monday so I can make the breadsticks on Tuesday. It is a soft dough, made with part milk and some fat. Here are the steps: make the dough, rise 30 minutes on a half-sheet, "walk it out" like you would focaccia, rise 30 more minutes, form the breadsticks and proof, bake. So, when should I retard the dough in the fridge? Let it rise once, then have the second rise in the fridge/coming to room temp on the second day? Or retard the formed breadsticks?



boulangere September 24, 2012
I'd retard it after you take it for the focaccia walk, before shaping the breadsticks. I retard focaccia at that point, after I've stretched it, then let it proof and dimple it the next day. I suspect you'll get a better rise on your breadsticks that way.
Author Comment
After mixing - let the retard replace the first rise.
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