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Why does everyone skip the rest time on bread dough?
Been watching 3 different baking groups this week and every second post shows someone slashing dough right after kneading, then wondering why it tears. The 20 minute bench rest is right there in the recipe, skip it and you are fighting the gluten the whole way. Anyone else see this constant shortcut or am I just unlucky with my feed?
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evaadams1mo ago
I read somewhere that the rest is basically the dough taking a breather after being worked, like, let it chill before you slash it.
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