Because Pointage en bac dough is held at a temperature that is a full 8° to 12°F warmer than typical refrigerator temperature, the dough is normally over-risen once removed from the retarder.

Question

Quizplus · Accepted Answer

Pointage en bac dough is typically held at a cooler temperature in a retarder, which slows down the fermentation process, preventing it from over-rising.

Because Pointage En Bac Dough Is Held at a Temperature