January 14, 2017 - 8:53pm
Autolyse?
I have a recipe that calls for a 5 hr autolyse before mixing in starter but due to various reasons I ended up leaving the flour water mix for more than 15 hours before starting the mixing and fermentation process. What changes can I expect or what changes do I need to make?
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:) please
Sorry for the lack of details (I was in tied up/real busy n trying to fit in a bread schedule of what I started). Heres the recipe I used: https://www.theperfectloaf.com/beginners-sourdough-bread/ I used whole wheat flour apf and bf in equal quantities and 5% rye flour. Reduced hydration to 63% and levain to 17%. 15 hr autolyse. A 8 to 10 hr fermentation with 3 sets of dough agitation- a stand mixer did the first 2 and hand kneading of 3rd. I think the dough expanded and looked awesome during and at the end of fermentation when I was preshaping - held its shape well, resisted stretching (I could see ever so light bubbles and it seemed strong so was too scared to deflate it while shaping). Went in the refrigerator for a 12 hr proofing and its on my counter now waiting for the oven to heat up. First loaf fingers crossed!