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Let your bagel dough rest.
Let dough rest, covered, for 10 minutes.
Let the dough rest for 30 minutes under a bowl.
Let the dough rest a second time, for 10 minutes.
Cover loosely with plastic wrap and let the dough rest at room temperature for 30 minutes.
First, he said, he lets the dough rest for 36 hours before baking.
Similar(23)
The dough rests overnight in the refrigerator; how long depends on Mr. Graf's access to the commercial kitchen.
Jamie's recipe is the quickest of the lot; the dough rests for a mere 15 minutes before dividing and rolling, and I wonder if this could be to blame for its failure to rise, and slightly anodyne flavour.
The just-mixed dough rests for about 30 minutes in an oiled bowl at room temperature — covered with greased plastic wrap to keep a skin from forming — and refrigerated overnight, up to 15 hours.
Elsewhere there's a rum baba apocalypse, footage of dough resting and doubling in size (a bit like Robbie Williams between albums),a disastrous salt/sugar mixup, and one cake presented to the judges raw.
Once you have all your components (pro tip: Making your dough sheets one day ahead helps ensure the flavors meld and the dough rests), it's construction time.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com