Used to skip resting my dough, now I wait the full hour

I used to be the kind of baker who would mix up bread dough, let it sit maybe 10 minutes, and then shape it and throw it straight in the oven. The crumb was always dense and the crust was tough as leather. About 6 months ago I tried a recipe that insisted on a full 60 minute bench rest after mixing, no shortcuts. I sat there watching the clock, but when I finally baked it the texture was completely different - airy, soft, actually looked like bread from a bakery. Now I set a timer on my phone and refuse to rush that step. Has anyone else noticed a big difference when you actually let dough relax? I'm curious if longer rests change flavor too.

2 comments

2 Comments

vera_murphy1mo ago

oh man, that wait is the real deal breaker for most people. i used to rush it all the time too and wondered why my bread was like a brick. the rest is not just about texture though, it actually gives the gluten time to chill out and makes the dough way easier to handle. i noticed a flavor change too when i let it sit longer, something about the enzymes working slowly. try pushing it to 90 minutes if you can, that extra half hour really makes the crust nicer.

david_rivera41mo ago

Yeah exactly, the flavor change is night and day once you let the enzymes actually do their thing.