First attempt at Autolyse
Thanks for everyones comments on how I can take the next step in my baking - but I think I am missing something major!
I have read as much as I can online, checked for videos, and looked in The Bread Bakers Apprentice about Autolyse.
Am I right in thinking that it is as simple as mixing water and flour together, leaving to rest, then adding yeast and salt and kneading?
Today I tried it again, and the dough was very wet.
250g Strong White Flour
175g warm water
- leave for 30 mins
The dough is still wet at this stage
- add 5g instant yeast
- add 5g salt
Mix. Still a very wet dough, even after doing the whole stretch and fold kneading the dough is wet - and after leaving to rise for 1 hour it seems to fail to rise.
What basic step am I completely failing on?