It is… gorgeous🥺

Now I did some experimenting with autolyse!

Here is what I did:

I mixed 500g flour and 375g water and let it sit in the fridge (4 Celsius) for 12h. Took it out this morning and combined the dough with 100g starter and 10g salt. I began with some slap and folds and ended with coil foils. Then I let it bulk ferment for 8 hours because my dough temperature was 23 C. Later I did some pre-shaping and then let it proof for 2 hours. Started my oven and set it on 230 C and put my dough in the freezer. Scored it and baked it for 30 min with a lid and 20 min without. The result was fantastic, my best loaf yet!

Now to the point of this post. What really happens here? My other loafs have not had this look before, could it be the long autolyse in the fridge?

All tips and knowledge is greatly appreciated 🙂