How I approach cold retarding overnight

This is the note I wish someone had handed me when I first tried cold retarding overnight.

A note on timing

Start by getting the angle right. Once that settles, the crumb follows without much fighting. If the activity feels awkward, stop and reset rather than pushing through and blaming the bread. If the activity feels awkward, stop and reset rather than pushing through and blaming the loaf. Most guides skip straight past the levain. That is exactly why so many people struggle with the rise.

Getting started

Check the peak before you touch anything else. If it looks wrong, the crumb will not save you. Check the preheat before you touch anything else. If it looks wrong, the bread will not save you. A good peak makes the flavour forgiving. A poor one makes every later step harder than it should be. A good scald makes the time forgiving. A poor one makes every later step harder than it should be.

Common mistakes

Keep notes on the levain. Patterns show up across a proof that you will never spot from memory alone. Start by getting the preshape right. Once that settles, the flour follows without much fighting. Check the preheat before you touch anything else. If it looks wrong, the bowl will not save you. Most guides skip straight past the scald. That is exactly why so many people struggle with the proof.

Spend a season on the activity alone. You will not need another guide after that.