The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Resting the dough between mixing times

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bcsverige's picture
bcsverige

Resting the dough between mixing times

I work in a pizza place and we mix a batch of dough for 14.5 minutes. We mix the dough for 7 minutes and then let it rest for 5 minutes; then we mix it for 7.5 minutes.  Is there any reason why we cannot just mix the dough for the entire time? I have asked why we do it this way and have yet to get an answer.


thank you for your input!

Mebake's picture
Mebake

This is done because gluten (which is the protein structure of flour) can be easily stretched out of form and tears apart during lengthy mixing. Resting the dough will cause gluten matrix to relax and spread thus rearranging the matrix and the dough is ready for more mixing.


Hope this helps!


khalid

bcsverige's picture
bcsverige

Yes this helps a lot. Is there a significant difference in not letting rest? We use caputo 00