When baking bread or other dough-based items like pizza crust, resting and proofing the dough is a crucial part of the process. Properly resting dough allows gluten to relax and helps the dough rise fully for a fluffy and airy texture. So how long should dough be rested before baking? Here is a detailed look at recommended resting times for various doughs.
Why Rest Dough Before Baking?
There are two main reasons to let dough rest before baking:
- Allows gluten to relax – Kneading develops gluten strands that then need time to relax. Resting prevents dough from being overly elastic.
- Allows dough to proof – Yeast needs time to produce gas and cause the dough to rise. An adequate rest gives the dough time to proof fully.
Without an adequate rest, dough may resist rising, tunnel, and take on an uneven shape. The exact amount of time needed depends on factors like dough ingredients, kneading method, and desired results.
How Long to Rest Bread Dough
For basic bread dough, a 60-90 minute rest is recommended. Here are general guidelines for resting bread dough:
- Active dry yeast dough – 60-90 minutes
- Instant yeast dough – 45-60 minutes
- Sourdough starter dough – 90 minutes or up to 8 hours
- Enriched sweet dough – 90 minutes or overnight in fridge
After the initial rest, the dough can be shaped into loaves and proofed a second time for 30-60 minutes prior to baking. For a more open crumb, do the second proofing in a basket or banneton.
What if the dough rises fully during the initial rest?
If the dough has doubled in size or reached the rim of the bowl within 30-45 minutes, it likely has a very active yeast and can be shaped and proofed early. But be careful not to deflate the dough too much when shaping.
How Long to Rest Pizza Dough
Pizza dough should be rested for 60-90 minutes after kneading. This allows the gluten to relax for an easy stretch and helps the dough regain volume after shaping. Longer 2-3 hour rests can develop more complex flavor.
Should pizza dough be rested twice?
Yes, pizza dough benefits from a second rest after shaping the dough into a round. Rest for 30-60 minutes to allow for proofing and volume recovery.
How Long to Rest Cookie Dough
For best results, cookie dough should be chilled for at least 2 hours or overnight before baking. Chilling allows the fats to resolidify which creates a more uniform shape and chewy texture.
Does chilling alter the baking time?
Yes, chilled cookie dough will take slightly longer to bake. Increase baking time by 1-3 minutes for chilled dough.
How Long to Rest Puff Pastry Dough
Puff pastry needs long rests in the fridge between folds to allow the dough to chill and the butter to resolidify. Here are recommended rest times:
- 30 minutes after each fold (3-6 folds total)
- 30 minutes after shaping before baking
Properly rested puff pastry will have defined flaky layers after baking.
How Long to Rest Pie Dough
After mixing and kneading, pie dough should be chilled for at least 2 hours or overnight before rolling out. This allows the fats to firm up which prevents cracking and shrinkage when shaping the crust.
Does the filling matter?
Yes, juicy or watery fillings may require par-baking the crust first. But well chilled dough works for most fillings.
How Long to Rest Sweet Yeast Bread Dough
Enriched and sweetened yeast bread doughs require a little more rest time due to the added ingredients. Recommended rest times include:
- Brioche dough – 1-2 hours
- Challah dough – 1-2 hours
- Sweet roll dough – 90 minutes to overnight
- Babka dough – 90 minutes to overnight
The dough may take longer to fully proof as the sugar inhibits yeast activity. Allow doughs to double in size before shaping.
Tips for Resting Dough
Here are some tips for properly resting dough before baking:
- Lightly grease surface – This prevents sticking and skin forming.
- Cover loosely – Covering prevents drying but plastic wrap adheres to dough.
- Rest at room temperature – Cool temperatures slow proofing.
- Allow to double in size – Ensures full proofing.
- Gently deflate – Avoid degassing dough completely when shaping.
Common Questions
Can you over-rest dough?
Yes, dough can over-ferment if left to rest for too long. Signs include dough that deflates, takes on an alcoholic smell, or develops a sour taste.
Should dough be rested in the fridge?
Cold temperatures slow the proofing process. Fridge rest times need to be increased significantly. But chilled resting can help develop flavor.
Can rested dough be frozen?
Yes, fully proofed dough can be portioned and frozen for several weeks. Thaw in the fridge before use and allow to come to room temperature before baking.
Conclusion
Resting dough sufficiently before baking is essential for achieving the best rise, texture, and flavor. While exact times vary by dough type, following general guidelines will prevent under or over-proofing. Be sure to allow all doughs to fully double in size during resting for light and airy baked goods.