In the world of sourdough baking, the word “autolyse” often surfaces as a game-changer for making artisanal loaves. But what is autolyse, and why is it the secret ingredient in countless sourdough recipes? Autolyse is a simple technique that can provide your homemade bread with a remarkable head start in its journey to perfection.
TYPES OF AUTOLYSE:
– Pure Autolyse: mixing flour and water and leave the flour to fully hydrate before kneading and bulk fermenting.
– Fermentolyse: mixing flour, water and starter.
ADD SALT AFTER AUTOLYSIS:
Dough autolysis should jump-start the development of the gluten structure in the dough, and increase the extensibility of the dough. Early introductrion of salt will produce a stiff dough that is tight and difficult to stretch and knead.
ADD SALT AFTER AUTOLYSIS:Dough autolysis should jump-start the development of the gluten structure in the dough, and increase the extensibility of the dough. Early introductrion of salt will produce a stiff dough that is tight and difficult to stretch and knead.