Experiments with Autolyse
A heads up to all bakers who use an autolyse in their bread baking -
Teresa Greenway (a home bread baker of consummate skill who has been sharing her knowledge on her blog - http://www.northwestsourdough.com/discover/ - for many years) has posted two entries exploring the effect of an autolyse (the technique of mixing water and flour from your bread recipe and allowing it to rest for a period of time in order to develop the gluten in the bread dough).
Teresa specializes in sourdough breads. Her two experiments explore the length of an autolyse (from 30 minutes to 2 hours) and it's effect on the outcome of the bread. Her posts are detailed, well written and include many photos.
Here are the links to her two posts on this subject...
http://www.northwestsourdough.com/discover/?p=2558 (post #1 dated October 26, 2011)
http://www.northwestsourdough.com/discover/?p=2603 (post #2 dated November 3, 2011)
Definitely worth the read! Thanks Teresa. We owe you.
=== PS === I don't know Teresa and she certainly doesn't know me. I am simply an enthusiastic follower of her blog and thought that these two posts might be of special interest to some of the more advanced bakers on TFL.