Techniques › Baking and pastry
Resting dough
Beginner Baking and pastry
Resting dough is leaving mixed dough alone, covered, for a while before rolling or shaping it.
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How do you do it?
- Wrap the dough or cover the bowl so it does not dry out.
- Rest pie and cookie dough in the fridge at least 30-60 minutes.
- Rest bread or pasta dough 15-30 minutes at room temperature if it keeps springing back.
- It is ready when it rolls out and stays put instead of shrinking.
Why does it work?
Kneading and mixing tighten gluten, the stretchy protein network in flour. Resting lets it relax so the dough rolls out easily, and flour has time to soak up liquid evenly.
What are the common mistakes?
- Skipping the rest — dough fights back and shrinks while rolling and baking.
- Leaving it uncovered — a dry skin forms and cracks.
Still stuck? Watch someone do it on YouTube.
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