3. Rest the Dough
It’s vital to let your dough rest between mixing and kneading. When the yeast begins to expand the mixture, walk away for twenty minutes and do something else. Use this time to complete something else on your task list for the day. Our favorite thing to do is check our email inbox. Since the chances are that you’re going to be baking bread in the morning, it’s the perfect time to catch up on your mail.
Resting is vital for any bread, it allows for the full absorption of the sugars by the yeast. During the rising stage, the enzymes release CO2 which brings air into the dough making it light and fluffy. The resting phase also allows the gluten proteins to cross-link and gain strength, giving the mixture the ability to rise.
The resting phase makes your dough easier to work with when you’re kneading, adding texture to the bread when it’s finished baking.