The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Not totally accurate.

macvick1's picture

Not totally accurate.

I read the lesson on autolyse and it is not really correct. It refers to a 30 minute autolyse and says that it improves the flavour, talks about better flavour and mentions brighter crumb. I maintain that the flavour in sourdough comes from the starter and the subsequent fermentation and is obviously influenced by whatever else may be added. In fact salt level has a profound effect on flavour and performance.

All the parameters that a human beings use to evalauate their pleasure or displeasure whilst consuming anything involve appearance, touch, aroma, taste, mouth feel, initial flavour and after taste. In exactly the same way as wine we all have varied tastes so I dislike being told that something is better or worse. I actually think whiteness or brightness is irrelevant but it can be achieved by the addition of soya flour and is also influenced by the crumb structure itself. Big deep holes create shadows and cause less light to be reflected.



LindyD's picture

No idea what lesson  you are talking about and suggest you read the glossary in the Handbook section:

Autolyse: a technique for improving gluten development without heavy kneading. Combine the flour and water from your recipe in a bowl and mix until the flour is fully hydrated. Cover the bowl and let the flour hydrate for 20 minutes, then mix in remaining ingredients. The result is development comparable to a dough that has been kneaded for 5 or 10 minutes with less oxydation (which leads to a yellow crumb).


Mini Oven's picture
Mini Oven

I will agree that "better" does not mean the same thing to everyone and tastes change with time and cuture.

Where one is coming from and where one goes with the information is up to the individual baker.

and.... welcome to TFL!