The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Autolyse in fridge?

ValerieC's picture
ValerieC

Autolyse in fridge?

In the interest of time management, I was wondering if it Is possible to do an autolyse overnight in the fridge.I normally do bulk fermentation overnight in the fridge and final proof at room temperature. 

Mini Oven's picture
Mini Oven

where you are?   And more importantly, what's in the autolyse?

ValerieC's picture
ValerieC

At this time of the year my Australian kitchen is about 18-20C . The autolyse contains 100% whole wheat flour ( fine) , water and salt. Currently i autolyse during the day for 3 hours. Thank you for your response.

Mini Oven's picture
Mini Oven

I don't see any reason why the autolyse should be chilled.  The room temps are low enough to let the wet salted unyeasted dough sit easily overnight.  The dough temp will be easier to raise after a late addition of yeast.  

I have done this often to improve dough flavour.  The salt in the autolyse (not a true autolyse of only flour and water) may help control enzymes in the whole flour while it soaks overnight.  Add yeast when ready to ferment quickly.

Or

If you want to chill an autolyse, forget the autolyse method (don't see any benefit) and just mix up the dough with the yeast to chill after kneading the dough smooth.  Bring the dough up to room temp to bulk later the next day.  That will give the flour a long wet time and develop flavour with slow fermentation.

ValerieC's picture
ValerieC

Thank you so much for this valuable information. Your expertise is filling in the enormous gaps in my knowledge. It's good to know that there are simpler, alternative methods. Again, my thanks. Valerie

Abelbreadgallery's picture
Abelbreadgallery

Yes, you can do it. I have made it several times for baguettes.

ValerieC's picture
ValerieC

Thank you for your response. There is no substitute for experience, is there? Knowing that someone has successfully performed a procedure gives courage to beginners! Regards, Valerie.

 

Worthwhilebubble's picture
Worthwhilebubble

I always find extended cold autolyse gives a better flavour using whole grain flour . However I'm still experimenting and wondered if you tried an overnight fridge autolyse plus an overnight cold proof in the fridge the next day? I'm wondering if autolyse and proof in the fridge on 2 consecutive nights will have an effect on oven spring. Any thoughts will be appreciated.