Retarding the dough is a common practice in sourdough breadmaking to ensure great sourdough flavour development. Take this to another level when you get into 72 hour sourdough. This is no harder or more time consuming than normal sourdough breadmaking. You just need to have a little more patience and you will be rewarded.
Let’s Get Started
Day 1. Start around 4pm.
Make your pre-ferment, leave it on the bench for two hours and then pop it in the fridge for 10-12 hours. Back on the bench for 2 -3 hours then build your dough. Leave it on the bench for 1 hour then back into the fridge for 10-12 hours.
Back on the bench for an hour to warm up and then commence the kneading process. After 4 kneads at 30 minute intervals, leave on the bench to bulk prove for 3-4 hours. Back into the fridge for 10-12 hours.
Day 3. Back on the bench for an hour or two then knock back the dough and form your loaf. Onto a baking tray and back into the fridge covered loosely with alfoil. Refrigerate for 10-12 hours.
Day 4. Back on the bench for the dough to warm up and finish rising (approx. 2 hours) Bake your bread and prepare yourself for a taste sensation.
The timing for this can be very flexible. You will note that adding up my times here won’t add up to 72 hours. I could have called it 3 day sourdough but 72 hour sourdough has a better ring to it.