Why Bench Rest Is Important in Sourdough (And Can You Skip It?)

Have you ever wondered whether you can skip the bench rest when making sourdough? Let me explain what it is, why it is important, and how it affects your bread.

What is the bench rest?

The bench rest occurs after you preshape your sourdough but before the final shaping. This short rest period allows the gluten network to relax, making the dough more flexible and easier to shape into its final form. It is a small step, but it makes a big difference in the quality of homemade bread.

How long should the bench rest last?

Once you have preshaped the dough, it usually rests at room temperature for about 15 to 30 minutes. You can let it sit uncovered, lightly covered with a tea towel or food-safe plastic wrap, or placed under a large mixing bowl.

Depending on your recipe, the time you have, and the conditions in your kitchen, the bench rest could be as short as 10-15 minutes.

What happens during the bench rest?

The bench rest is not just waiting time. It is when the gluten strands, which tighten during preshaping, begin to relax.

This relaxation is essential for two reasons: it makes the dough easier to shape and form, and helps establish its final texture and structure.

After preshaping, the dough has two sides: the sticky seam side and the smooth, less sticky top side, which will eventually become the top of your loaf.

Avoid using lots of flour during preshaping. You want the seam side to stay sticky, which will help close the seam during the final shaping.

As the dough rests, it will spread into a slightly flattened mound, retaining its rounded edges where it touches the surface.

If the dough spreads and doesn't hold its shape, shorten the bench rest and repeat preshaping before moving on to final shaping. If the dough resists shaping, allow more time for the bench rest.

Can you skip the bench rest?

It might seem like skipping the bench rest is a good way to save time, but it can affect the quality of your sourdough. The bench rest is especially important for high-hydration dough, which is more challenging to handle directly after mixing.

You can skip the bench rest if you are making just one or two loaves of bread. However, next time, let the dough rest for 15-30 minutes and see how it affects the results. Even better, try making two loaves: let one rest and skip the rest for the other. Then, compare how they bake.

But if you are making multiple sourdough loaves, do not skip the bench rest. Cover dough mounds with a clean tea towel or food-safe plastic wrap and let them rest.

Also, be careful not to overferment the dough during the bench rest. Remember that the dough continues proofing during bench rest and cold proofing. So, plan the bench rest time accordingly.

Let's talk sourdough

How long do you usually bench rest your sourdough? Have you found a time that works best for you? Share your experience in the comments.

Ready to keep learning?

Now your dough is rested and ready. Discover sourdough shaping techniques that create beautiful, uniform loaves ready for proofing.