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Wheat dough needs to rest to allow the gluten to relax, which makes it easier to shape and prevents it from becoming tough. This resting period, often referred to as "bench time," also allows for better hydration of the flour, improving the dough's texture and elasticity. Additionally, resting helps develop flavor and can aid in the fermentation process if yeast is involved. Overall, resting is crucial for achieving optimal dough performance in baking.

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8mo ago

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