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In page Sourdough:
"The dough is shaped into loaves, left to proof (the final resting period before baking), and then baked. Due to the length of time sourdough bread takes to proof, many bakers may refrigerate their loaves prior to baking. This process is known as retardation to slow down the proofing process. This process has the added benefit of developing a richer flavoured bread.[citation needed]
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