Autolyse & Active Dry Yeast
I read about the autloyse method on your site. Very cool, indeed. SO, I tried it. I mixed flour & water together and let it sit for a bit. The result actually looked like dough I had kneaded.
My question is this. Since I am using active dry yeast whats the best way to incorporate it?
I used a bit less H2O for the autolyse and dissolved my yeast in the deficit. However, incorporating
liquid into a dough is a challenge to do by hand. Any suggestions? In fact, I felt as if I were doing all the kneading I so desperately was trying to avoid by using that autolyse method. I did like the result, but my crumb a little too tight..
If I were to also use a sponge, I would imagine the technique to incorporating that would be the same. Is this accurate?