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

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."

Meaning: Take dough from the bowl of the batter, possibly in one piece, make roughly a ball with it, put in a bowl covered by a plastic sheet, and let rest for 1 hour at ambient temperature.
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Last modified on: December 30th 2020

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