Cold autolyse vs warm autolyse
I was wondering if anyone has any insight into what gives better results in terms of dough elasticity and extensibility, oven spring, crumb and flavour (if there is any):
1) Combining water and flour and doing a cold autolyse in the fridge > 6 hours
2) Combining water and flour and doing a room temperature autolyse < 6 hours
In both cases we would add the salt after the autolyse period.