Bench Time

Bench time refers to the period when dough rests after being mixed but before being shaped into its final form. During this rest period, the dough sits on a work surface (traditionally a baker’s bench—hence the name) and undergoes important changes that significantly impact the final product.

Think of bench time as a dough’s “power nap”—it might look like nothing’s happening, but crucial transformations are occurring beneath the surface.

During bench time:

• Fermentation continues: Yeast consumes sugars and produces carbon dioxide, developing flavor and creating tiny air pockets
• Gluten relaxes: The protein structure becomes more pliable, making the dough easier to shape
• Enzymes work: Starches break down into sugars, enhancing flavor and aiding in browning
• Flavors develop: Complex taste compounds form, creating that wonderful “fresh-baked” flavor

Let’s walk through how bench time works in a real pizzeria:

• Morning prep: The pizza maker mixes a large batch of dough
• Initial bench time (bulk fermentation): The entire dough batch rests for 1-2 hours at room temperature
• Dividing: The dough is cut into individual pizza-sized portions
• Second bench time: Each portion rests another 30-60 minutes before being shaped
• Final proof: After shaping, many doughs get one more short rest before baking

Skipping or shortening bench time is tempting when you’re busy, but the results are noticeable: tougher crust, less flavor development, and often a denser final product.

Bench time isn’t just for pizza and bread! You’ll find this concept in:

• Pastry production (croissant dough needs multiple bench rest periods)
• Pasta making (fresh pasta dough rests to relax gluten)
• Pie crusts (resting prevents shrinkage during baking)

The next time you bite into an exceptionally delicious pizza crust or artisan bread, remember to appreciate the crucial “doing nothing” time that made it possible. Sometimes in baking, as in life, the best things come to those who wait!

You must be interested in reading, an article on the expert insights of Yash Bhanage, Founder and COO of Hunger Inc.