I skipped the autolyse method this time around after reading more and more that it might be an unnecessary step. I’m happy with the results and don’t see myself going back to the old ways anytime soon. Anyone else have a similar story?
2 Loaves
800g flour (82% White 10% WW and 8% blend).
75% hydration.
20% starter.
2.2% salt.
Mix starter and water, then flour, then salt.
Bulk was 5 hours.
3 coil folds.
30min preshape and bench rest.
17h cold proof.
475F preheat, 425F lid on, 400F lid off
25m lid on, 20min lid off
by PsychologicalPen2560
7 Comments
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A ‘mix’ is a procedure to a certain dough development – and it’s completely missing from this. Was it just combined by hand to a shaggy mess, then tossed into bulk and given 3 coil folds, or was it developed in a mixer to some windowpane test before bulk?
Looks amazing!
I never autolyse waste of time
Modern flour doesn’t require autolyse in the same way it used to, according to what I understand. As long as you have enough rest time built in it should be good.
[source: great bread YouTube channel](https://youtu.be/8ICSP9xq9o0?si=5WJc483-rRXWNgn-)
I have gone to a shorter autolyze, with a little diastatic malt powder to kick-start bulk fermentation. It works a treat.
Does adding the flour before the salt make a difference? I usually mix the salt in after combining the water and starter.