LearningCausesv1

Resting dough makes it easier to shape

Time allows hydration and reduces elastic resistance in the gluten network.

Output

Smoother dough that stretches with less spring-back

Input

Mixed wheat dough covered and left undisturbed

Input

Mixed wheat dough covered and left undisturbed

Smoother dough that stretches with less spring-back

Relationship

Water continues moving into flour components while stressed gluten strands relax.

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