This is one of those small steps that makes a big difference. Flour and water. Mix it, then let it sit. ⏱️ That rest allows full hydration and starts gluten development without effort. Your dough gets smoother. Easier to stretch. Less resistant. If your dough feels tight or fights you during shaping, there’s a good chance you’re skipping this. 👀 Start paying attention to how your dough changes after a short rest. Perfection’s not required. Progress is. ~ Henry ⭐️🔥