Following the division of the dough pieces and rounding, these dough balls must undergo a short resting period to allow them to be properly shaped before the final fermentation and baking. Resting Resting the dough after rounding, and before shaping, is a common practice in bakery operations. The goal of this step is to modify the rheology of the dough to facilitate shaping. After the processes of dividing and rounding, the dough has been subjected to stress, reducing its extensibility. … Continue reading Resting of dough and shaping