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Resting time
Also searched as: resting, dough rest, waiting
In short: Time works for you: doughs get stretchier, meat juicier, aromas deeper.
Picture it
Like a conversation that only sorts itself out after a pause.
Resting time
freshly kneadedrested
freshly kneaded: tense, springs back
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What happens
While resting, flour and starch hydrate, tense relax and work. In meat the juice thickens a little; in dough the tension disappears.
Rules of thumb
- Dough that springs back needs rest, not force.
- Rest pasta dough and shortcrust before rolling out.
Related entries
Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Brot, Getreide