This is where you take control of your timing. ⏱️ Retard just means slowing fermentation down on purpose, usually by putting your dough in the fridge. ❄️ Cold doesn’t stop fermentation. It slows it. That gives you more time… and a lot more flexibility. 🌾 It also builds flavor. Slow fermentation deepens everything. 🔪 And practically speaking, it firms up your dough so scoring gets easier and cleaner. If you’ve ever felt rushed trying to bake on a schedule that doesn’t fit your life, this is how you fix that. Shape your dough. Put it in the fridge. Bake when you’re ready. That’s retard.