I corrected a mistake in water measurement recently and ended up with a result that I'd never have expected. I've been baking for 34 years with considerable attention to focaccia for the last eight years. My favorite, every week, recipe is much like Peter Reinhart's BBA. I mix the flour, water, and yeast, and autolyse for about an hour before adding salt and olive oil.
Story goes that I've been baking for ages, first scones and muffins, then eventually graduating to bread and finally cookies (which I always used to burn; no idea why), but today, right now, I'm making my first French bread. I'm using the recipe herein entitled "My Daily Bread," and things are going relatively swimmingly. Or so I hope. I have a few questions concerning general processes.
I was planning on making donD's baguette with 12 hour cold autolyse for a dinner tonight. Unfortunately I am spending the night at my daughters and left the bread at home which means it will have a 24 hour autolyse and Short bulk fermentation. My question is...is there any hope for this bread?should I do something to help it or do I just throw together a straight dough?
I learned a few things last week that I should have known but learning them because they happen to be the only way you get something done tends to stick more in ones mind.
Is it wise to autolyse?
Okay, enough of that but my question is this;
Is it a good idea to utilize the autolyse method for each and every type of bread? What types of textures/changes happen if used and not used? I've recently been using autolyse on every bread at work, and I am liking some of the results.
These are some types of breads that I would like to know if its a good choice to autolyse, for example;
I've been reading a bit about what autolyse does, and it seems mostly for improving dough extensibility and not so much elasticity. That being said, when would you *not* do an autolyse? Would you do it for Rye or 100% wholegrain breads? It seems to me that it is always a good idea, but I have seen several recipes from respectable books (like ABAP, Bread) which do not specify an autolyse, which makes me believe there's some kind of tradeoff here.
Hi to all of you guys and girls, and thanks a million for this precious website.
I'm french, and pretty new to making bread even though i've always dreamed to. I just love bread and, unfortunately, the bread you can find nowadays in french bakeries is pretty much unedible nine times out of ten. Tasteless, chewless and essentially stale only a couple hours after you bought it, not even mentioning the price which, sincerely, gets just about scandalous these days...
I made a rustic white bread using Nancy Silverton's recipe from her Breads from La Brea Bakery book. This is my first time baking in cold weather and I'm thinking low fermenation temperatures might be the problem, since I've used this formula before with no problems. I know my starter is healthy and performing well, so I am confident we can remove that from the equation. Here is what happened:
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