Don’t skip this step.
I’m scanning a recipe for sourdough challah — not that I make sourdough or challah but where’s there’s life there’s hope and the word foolproof in the title drew me in, I admit it — and I stop dead in my figurative tracks. I don’t believe I’ve ever seen this instruction in a recipe or, indeed, in any set of instructions.
Cover the dough with a damp towel
and rest for 15 mins to relax the gluten.
Don’t skip this step.
We’re going to jump over the question of who is supposed to rest for 15 minutes – the dough or me – because it amounts to the same thing. If the dough is resting, the dough is resting. If I’m resting, the dough is, perforce, resting. Moving on.