My grandmothers advice about letting dough rest was something I ignored for 10 years

She always told me to let my bread dough rest at least 20 minutes after kneading before shaping. I thought she was just being old fashioned and slow. Turns out I was making tough loaves for a whole decade because I rushed through. Finally tried her way last month and the texture was SO much better. Anyone else have a family tip they brushed off for way too long?

3 comments

3 Comments

victor_robinson1mo agoMost Upvoted

Funny thing is that "resting" trick works for more than just bread, I let my steak rest five minutes after cooking now and it's a game changer too.

milarodriguez1mo ago

Actually, steaks should rest closer to 10 minutes for a thicker cut, not just 5. You want the juices to settle back in or you'll end up with a puddle on your plate.

angela5871mo agoTop Commenter

You let your dough rest for only 20 minutes? That's wild. I always thought you had to leave it for at least an hour or the gluten wouldn't relax.