Teigruhe

**Teigruhe**

Teigruhe is a traditional German term referring to the period of rest or fermentation that follows the kneading of dough, particularly in bread-making. The practice originates from the German word *Teig*, meaning dough, and *Ruhe*, meaning rest. During this phase, the dough is left to sit at room temperature for a specified duration, allowing the gluten to relax and the yeast to fully activate. This process enhances the dough’s structure, improves flavor, and ensures even baking.

The length of the Teigruhe varies depending on the type of bread and recipe. For example, sourdough bread often requires a longer rest, sometimes extending to several hours or even overnight, to develop its characteristic tangy flavor and airy texture. In contrast, quick breads like rolls or baguettes may only need a short resting period, sometimes just a few minutes to a few hours. The temperature and humidity of the environment also influence how long the dough needs to rest.

Historically, Teigruhe was a crucial step in traditional baking, as it allowed for better control over fermentation and improved dough consistency. Modern bakers may use refrigeration to extend the resting time, particularly for larger batches or more complex recipes. While the concept remains rooted in traditional baking, modern techniques often incorporate variations to optimize flavor and texture without relying solely on natural fermentation processes.