Glossary

Bench rest

A bench rest is a short pause, often 10 to 20 minutes, after dividing or pre-shaping dough that lets the gluten relax before final shaping. Dough that has just been handled springs back and resists, and a rest makes it easier to stretch without tearing. It matters most for loaves and rolls that need a tight, even shape. Cover the dough during the rest so a dry skin does not form. A bench rest is not a full rise, and the dough should still look much the same afterward. See also: Gluten, Bulk fermentation, Final proof.