What does "resting" dough involve in baking?

Resting dough is an essential process in baking that involves allowing the dough to sit and relax, which serves to improve its texture and handleability. When dough is mixed, the gluten proteins begin to develop, creating a network that gives the dough structure. However, this development can also lead to a tight and elastic texture. By allowing the dough to rest, the gluten strands have time to relax, which in turn makes the dough more pliable and easier to shape. This relaxation helps prevent shrinkage during shaping and baking, resulting in a final product with a better crumb structure and texture.

Other options reference different processes associated with dough but do not accurately represent the concept of "resting." Allowing dough to rise, for example, specifically refers to fermentation, where yeast leavens the dough, rather than focusing solely on the relaxation of gluten. Cooking dough at a low temperature pertains to baking techniques rather than preparing the dough. Cooling dough in the refrigerator would apply to specific recipes, such as certain pastry doughs, but isn't the general process of resting as understood in baking terminology. Thus, resting is distinctly characterized by its role in gluten relaxation for improving the dough's overall quality.