Step Number 8 – Bench Rest

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After the preshaping step comes the bench rest.

This is exactly what it sounds like. We are resting the dough on the work bench. A passive step that is nevertheless important.

During the resting period gluten in the dough relaxes and makes our final shaping task easier. Also, during this time, the dough will keep fermenting. With that in mind the preshaping must be done properly to suit the needs of the dough.

The tighter the prehsape the longer the bench rest. The more fermented the dough the less time should be spent resting and thus a lighter preshaping should be done.

The dough should be covered while resting to prevent a hard crust from forming.

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

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