This is the resting period after the first stage of mixing flour and water together at low speed. The dough is allowed to rest for a designated period of time, usually no more than 30 minutes. This allows the flour to hydrate to its maximum, the gluten to develop, and the enzymes to organize the gluten structure as the dough rests. No other ingredients are added during this preliminary stage; yeast would acidify the dough and salt would tighten it. Although it is an additional step in the process, it reduces mixing times, improves the handling ability of the dough, and boosts the quality of the finished product by reducing oxidation of the carotenoid pigments in the flour.