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My bread dough looked like soup until I let it rest 20 minutes longer
I've been fighting with sticky dough for months, nearly threw my stand mixer out the window after my third failed ciabatta. Then last Wednesday I got distracted by a phone call and left the dough on the counter for an extra 25 minutes before kneading, and it came together like magic. Has anyone else found that just walking away for a bit fixes more than any fancy technique?
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robinp893d agoTop Commenter
Oh wow, did the gluten just relax or did the extra time actually hydrate the flour better?
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evan5433d ago
Man, I feel you on this one. It's one of those things that's hard to pin down without a side-by-side test. I've had doughs that felt way more relaxed after an overnight rest, but it's probably a bit of both working together.
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davis.olivia2d agoMost Upvoted
Gluten just relax or extra time hydrate" - I bet it's both. I did a 24 hour cold ferment once and the dough was way easier to work with than a 4 hour room temp one. @evan543 is right that it's hard to tell without a side by side, but the longer rest definitely helped me get a better crumb.
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