Soaker vs. Autolyse and related questions
I started grinding my own flour about 4 months ago and quickly learned that I didn't like the results if I used the flour immediately. On the other hand, if I used the fresh ground in a soaker overnight, the results were wonderful. Obviously the enzymes did their job as expected. Following the "soaker" recipes I've seen, I add the salt for the entire recipe to the soaker. On the other hand, an autolyse leaves the salt out, but for a much shorter time. I'm curious as to the rational behind the different salt treatment. Also, I use 50% KAAP in my breads. Would it benefit from an autolyse with the white flour and remaining water?