Gosselin Cold Autolyze Method
Has anyone else been trying to generalize the Gossilin cold autolyze method? By that I mean mixing cold water with flour, no yeast or salt, and leaving it in the refrigerator overnight, before completing the recipe the next day.
I think doing that helps me get a better gluten development with a lot less kneading. I have been doing that with almost all of my loaves for the past few weeks.