Glossary (talk like a chef): Pointage

Pointage

In baking, "pointage" is the first period of rest for the dough, just after kneading. The dough, in a single piece, is left to rest in a bowl, basin or salad bowl, covered to prevent crusting, and generally at room temperature. During this "pointage" phase, the dough continues the structuring process begun during kneading, and begins to ferment.

Example: "Put the dough in a bowl and let rest for pointage 1 hour."