What happens if dough is not allowing to rest before baking?

The process of allowing dough to rest before baking is crucial for the development of gluten and the overall quality of the final product. When dough is not given adequate time to rest, the gluten structure remains too tight and does not have the opportunity to relax. This tension can prevent the dough from rising properly during baking, leading to a denser texture than intended. A relaxed dough allows for a better rise because the gases produced during fermentation can expand more easily, contributing to a lighter and airier baked good.

The other choices discuss potential issues that may arise if dough does not rest, but they do not directly connect to the fundamental chemical processes at play during the baking of the dough. For example, while a crumbly texture or bland flavor might occur for various reasons, they are not specifically linked to the resting phase as significantly as the improper rise related to tight gluten. A raw crust is also not a direct consequence of skipping the resting phase; it relates more to baking time or temperature. Thus, the importance of gluten relaxation in allowing the dough to rise effectively is the primary reason why this answer is the most relevant.