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A simple tip from a baker in Montreal flipped my whole view on resting dough
I was at a small bread shop in Montreal last spring, just watching the bakers work. One of them saw me staring and said, 'You look like you rush the bench rest.' He told me to always let my laminated dough sit for a full 90 minutes in the fridge between folds, not just 30. I tried it and the layers got so much better. Has anyone else found a small change in timing that made a big difference?
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susan64922d ago
Honestly, rushing it works fine for me, no issues.
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Found letting my pizza dough cold ferment for two days instead of one totally changed the game. The flavor got way deeper and the texture was perfect. That extra patience is annoying but so worth it lol.
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