October 1, 2016 - 2:35pm
Sourdough With Long Autolyze
Just wondering if anyone does this on a regular basis, and I'm talking long as in 4 hours plus for an autolyze.
Jamie
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Just wondering if anyone does this on a regular basis, and I'm talking long as in 4 hours plus for an autolyze.
Jamie
I have just made my first loaf using this method and it said leave 4 hours I actually made it wrong as I thought ot wastoo wet and added more four
Whole Wheat flour will benefit.
Bread flour you can attain benefits from autolyse in 30 minutes.
Other types of flours might degrade too quickly for long autolyse.
So while autolyse is good, increasing the time doesn't always benefit. Get to know the properties of the flour you are using. In some cases it might be detrimental but this is true for less common flours.
That is a helpful comment. I appreciate it. Thanks
I will frequently autolyse for a long period particularly with a blend of flours. However I do not add the leaven until I'm ready to mix. For me it's convenience and the fact that the dough develops with very little folding.
Try it and see what you think. That's a lot of the bread making experience. What works in your situation is what you want to establish.
And have fun while you're experimenting!
You are basically doing a bulk ferment without the salt. Salt will slow the fermentation, so things will go faster. If you add salt afer 30-60 minutes and throw in a few stretch and folds, your bread would be ready to shape by 4 hours (depending on the starter percentage, vigor, and temperature).
no levain. Since gluten starts to develop as soon as the flour gets wet, you are basically hydrating the flour, activating the enzymes in the flour with the water and developing the gluten without any work at all - no fermenting is going on since no yeast or levain is in the mix. But once the levain or yeast hits the mix there is plenty of sugar for it to feed on, the gluten is well on its way and the hard bits of bran in the whole grains are much softer allowing for a higher rising loaf.
I don't see much difference after 4 hours but some will autolyse overnight in or out of the fridge depending on the temperature of the kitchen.
Happy baking
Yes, often.
Always looking for a good way to extend the "wet time" on my wheat doughs. I will also lower the temperature for extended periods.
Warm + wet + time can cause spontaneous fermentation with uncontrolled dough degradation. Think back on starting a starter culture.
Whole flours do better with salt addition.