Glossary (talk like a chef): Pointage (starting)

Pointage (starting)

In bakery, "pointage" (starting), it's the first resting period, just after kneading. The dough, in one piece, is put for resting in a bowl, at ambient temperature, covered to prevent from making crust. During this step, dough is starting fermentation.

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