There are two main differences in shaping between ambient and retarded.
They are TOTALLY DIFFERENT METHODS.
A few tips:
If you are new to handling dough, a drop of oil your hands will help create a natural barrier. Lightly flour both your dough and the work surface. Turn your dough onto the work surface. Divide your dough into the number of loaves specified in the formula you are following. You can either do this by eye, or if you are unsure and prefer to be exact then add together weigh of the total ingredients in the formula and divide by the number of loaves to give you an exact weight. You can then...
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