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How The Autolyse Process Works For Bread Bakers
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The autolyse is a glorious thing. I need to do it more often. If you want dough that’s super strong and a joy to handle, try mixing your water and flour together first. You can let that hang out for as little as 30 minutes or even overnight if you want! Then move forward with the rest of your recipe. The difference in the dough is insane. Do you do an autolyse? #autolyse #autolysemethod #sourdoughtips | That Sourdough Gal
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The autolyse is a glorious thing. I need to do it more often. If you wa…
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FacebookThat Sourdough Gal
What is an autolyse and why do we do it?! I go over that in today’s video! #sourdough #sourdoughtips #autolyse #sourdoughstarter #activestarter #sourdoughscoring #sourdoughbaker #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #sourdoughbaking #allaboutsourdough ##breadmaking #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #artisanbread #BreadmakingForBegin
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What is an autolyse and why do we do it?! I go over that in today’s vid…
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Autolyse claims to be many things, but what does it actually do? A lot, it turns out, but when it comes to gluten formation it’s not doing much even though there are plenty of claims otherwise. Like much of sourdough science autolyse is misrepresented and misunderstood so let’s dive into 1 aspect of autolyse and how even though it might be benefiting your sourdough bread but not for the reason you think and what you can do instead that has saved me hours in the bakery. | Basil and Bloom
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Autolyse is one of those sourdough steps that sounds technical… but it’s actually very simple. It’s just flour and water mixed together and left to rest before adding your sourdough starter and salt. And no, it’s not necessary to make good sourdough bread. Plenty of beautiful loaves are baked every day without it. But if your dough feels tight, sticky, or harder to shape than you’d like, autolyse might be something worth trying. That short rest allows the flour to fully hydrate and gluten to beg
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