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Why does everyone skip the bench rest step? It's not that hard
Watched a video last week where someone dumped bread dough straight from the bowl to the pan, no rest at all. The crumb came out dense and gummy, and they blamed the recipe. I've been baking 6 years and I swear that 15 minute bench rest is what keeps my loaves open and soft. Has anyone else seen this shortcut trend or am I just following old school rules?
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the_piper2d ago
Six years of baking and you're surprised people skip a step they don't know matters? I've seen the same videos, but honestly, half those people are just following some influencer who never bothered to learn why the rest exists. The dough looks fine for 10 seconds, so they figure it's fine for the whole bake. Yeah it changes the crumb, but for a lot of home bakers, dense and gummy is just what bread is to them. They're not chasing open crumb, they just want a loaf that doesn't look like a brick. Your rule works for you, but calling it a trend is giving too much credit to random internet videos.
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