Slowing down fermentation by placing dough in a cold environment, typically a fridge at 3-5C (38-41F).
Retarding gives you scheduling flexibility. You can shape your dough in the evening, retard overnight, and bake fresh in the morning. Cold temperatures slow yeast and bacterial activity dramatically (nearly stopping below 4C), but enzymes continue working at a reduced rate. Cold dough is also much easier to score because it's firmer and less sticky. Most bakers cold-retard during the proofing stage, but you can also retard during bulk fermentation.
