What does it mean when dough is described as "resting"?

When dough is described as "resting," it refers to the process where the dough is allowed to rise before baking. This resting period is crucial for the development of gluten, which gives the dough its structure and texture. During this time, the yeast within the dough ferments, producing gases that cause the dough to expand. This results in a lighter, airier final product once baked. Allowing the dough to rest also helps to relax the gluten, making it easier to shape and handle. While other processes such as baking, cooling, and mixing are important in their own right, they do not pertain to the context of "resting" in relation to dough.