Rye - To Autolyse or Not To Autolyse
I am planning to bake a bread similar to Hamelman's Whole Rye & Whole Wheat Bread. I noticed in many of his rye bread formulas, he does not list an autoylse in the formula directions.
Is an autoylse step typically not done for rye breads? Am I correct in not doing an autolyse in that particular formula (for those who happen to be familiar with it....ahem-Dave-ahem..)?
I have read a few past posts regarding this same question. Most answers seem to point in the direction that yes, you should autolyse. But why would Hamelman exclude this step in some of his rye formulas and then not in others? Perhaps because he expects the reader to be using a powerful mixing machine to develop the gluten?