Resting pastry?

[Lunaballoon]

Whenever I see anyone making pastry on TV, they all recommend resting it for a while in the fridge prior to rolling out in order to prevent shrinkage. When I do this, it just becomes hard to roll out and seems to shrink anyway. Any tips from expert bakers?

Cover it well so the cold fridge air doesn't get to it.

My DF is a keen breadmaker and she always steals shower caps from hotel rooms for this very purpose...

After resting in fridge, take it out and let it come back to room temperature for 20-30 mins before rolling. Needs foreword planning but definitely worth it

That's where I must have been going wrong Lilo, I usually roll out straight from the fridge. I've been wrapping in clingfilm but love the shower cap idea Wilson. Many thanks!