Long Autolyse vs Long Cold fermentation - Best Flavor
I'm interested to see what the group thinks...
Which is better for flavor development?
For example if we made 3 batches of baguettes with the same formula but:
The first batch we combine flour and most of the water, do a cold AUTOLYSE for 24 hours, then mix in the yeast, salt, and remaining water, then bulk ferment at room temperature, divide, preshape, rest, shape, proof, and bake (Gosselin)
The second batch we combine flour all,of the water, the yeast, salt, then bulk ferment at room temperature, the COLD FERMENT in the fridge for 24 hours, then divide, preshape, rest, shape, proof, and bake (common - Van Over, AB5, etc.)
The third batch we combine flour all,of the water ICE COLD, the yeast, salt, then COLD FERMENT in the fridge for 24 hours, then divide, preshape, rest, shape, proof, and bake (Pain a l'Ancienne - Reinhart)
How would these loaves differ?
Does the third method allow ongoing autolysis since the yeast is still somewhat dormant?
DonD's method stacks techniques 1 and 2 over 3 days. The best of both worlds. But which is the more important step for flavor development?
The dough smells so nice after 24 hours autolysing with just water. How long can flour stay mixed with water before adding the rest of the ingredients? Is there a point for autolysis beyond which additional flavor development is minimal?