What is one primary effect of chilling dough?

• A. Speeds fermentation and hardens gluten for thicker crust.
• B. Slows fermentation and relaxes gluten for easier rolling and less shrinking during bake.
• C. Reduces hydration and dries the dough.
• D. Removes moisture from dough completely.

Answer: (B)

Chilling dough slows yeast activity and lets gluten relax, which makes the dough easier to roll and helps prevent shrinking during baking. When dough is cold, fermentation proceeds more slowly, so gas production is reduced and the dough doesn’t spring back as much as it bakes. Relaxed gluten means the dough becomes less elastic and easier to shape, which is why it’s less prone to shrinking after you roll it out. The cold also firms fats, contributing to a tender, flaky texture rather than a tough one.