The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


nycbaker11's picture

Should sweet enriched dough be Autolyzed?

January 5, 2012 - 6:43am -- nycbaker11

Hello Bakers,

I'm only asking this question because the last time I attempted to autolyze the brioche dough the loaf seemed like it was lacking salt.  I've been using this formula for years with only difference I autolyzed the salt for 45 min. on that bake. 

Thank you in advance,



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