doughresting

Doughresting refers to a period during bread and pastry making when mixed dough is left undisturbed to hydrate, relax gluten, and allow flavors to develop. The rest can occur at several points in a process, most commonly as an initial autolyse, between mixing and kneading, or during bulk fermentation between folds.

In breadmaking, resting serves multiple purposes. An autolyse combines flour and water and sometimes salt or yeast, letting flour fully hydrate and gluten start to relax before further handling. Bench rests or bulk rests give the dough time to relax, making it easier to shape and less prone to tearing. During bulk fermentation, resting alongside occasional folds helps distribute gas and strengthen the dough’s structure.

Typical durations vary by recipe and temperature. An autolyse commonly lasts about 20 to 60 minutes. Bench rests may range from 10 to 30 minutes. Bulk fermentation rests can extend from 30 minutes to several hours, often with folds halfway through. When longer rests are used, dough may be refrigerated (retardation) for several hours to overnight to develop flavor.

Factors that influence dough resting include hydration level, flour type, room temperature, and the presence of fats or sugars. Higher hydration and warmer temperatures shorten resting times, while cooler environments extend them. Resting is generally used to improve extensibility, reduce resistance during shaping, and enhance crumb structure, though overresting can lead to overproofing and loss of gas.

Practical notes: cover the dough to prevent skin formation, and align rest periods with the recipe’s fermentation timeline to maintain dough strength and flavor development.