Whole Spelt Autolyse
Can anybody give me some advice on how long to autolyse whole spelt for. In the past I have just gone ahead and mixed without any autolyse with good results, now that I taste breads that have an autolyse I cannot go back to not doing one
The method I use is autolyse at 50% for 1 day in the fridge.
60g spelt starter 50% hydration
Add starter, salt and water to dough and leave to soak until most of water is absorbed. Bring together and knead briefly to incorporate
I then did 3 S & F at 30 min intervals , noticed at the last s & f that the dough was getting holey and this is where I guess it all went wrong.
Can somebody please let me know on any success with autolyse and is there kneading involved or will this just add to my problems with this tricky grain
I love the flavor though have learned that this grain is the most sensitive of all and 1 little/tiny error it will give up.
Help much appreciated