To autolyse or not to autolyse, that is the question.
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;
Rye Breads, Sourdough Breads, Breads utlizing soakers / mashes, Breads heavy in seeds, nuts, grains, or cheeses, Crusty lean white breads, with and without an open crumb, Rich Breads, and the list can go on and on.