Long Autolyse/Pre-mix with UK Flour
I've been attempting several long-autolyse (and a couple of Trevor Wilson's 'pre-mix' method) recipes and ending up with slop. I've discovered via this website (what a great resource) that this is more than likely down to trying to use UK flour interchangeably with North American flour in the recipes I'm trying. As I understand it, this is down to the lower gluten content of UK/European bread flours not being able to withstand the longer period of autolysis weakening the flour too much.
So...
Is there an easy way to recreate the same extensibility and flavour from these recipes by changing temperature, adding a proportion of extra-strong flour, withholding water, or any other way that people are aware of? Obviously, the last port of call is to experiment myself, but I only really make one loaf a week and I'd prefer less tasty and edible than more dough soup going in the bin and having to buy bread from the shop (spits).
We can get flour very strong in Gluten. And many American recipes call for AP flour which falls in the range of 11-12% gluten anyway. I'm beginning to think that hydration and gluten % are not directly linked.
You can change the hydration without changing the recipe. Change the flour and you change the recipe. I'd go for altering the hydration.
On another note the recipe you're thinking of which uses a long overnight "autolyse" with the salt and after refrigeration time can just as easily be done with great results using a true autolyse and for 30min-1hr. Giving you more control over results.
I mix British flour with Canadian strong 70/30 to get the best of both. However I don’t autolise longer than one hour so can’t help on that. I suppose I retard 12 hours in fridge and rely on that to develop flavour, however I haven’t done any research on if longer/less time autolise or retard gives and obvious taste difference. Will there be a point where taste just doesn’t improve after s certain time ? I’ll be interested for other experienced bakers to comment too.
I think you’ll find the exact information you are looking for in this post. It’s long but worth the read.
http://www.thefreshloaf.com/node/55230/anyone-interested-champlain-sd-bake
If you want, you can do the bake and report your findings on that post. I’m sure many will replay with help.
The info relating to extended autolyse is covered in detail by the users LeslieRuf and not.a crumb.left.
Dan
Dan, in the thread above, you describe the addition of "tension pulls" prior to the end of bulk. I've always taken tension pull as an interchangeable term for cloaking, i.e. pulling the rounded dough across the bench to add tension, not something that happens during bulk. Can you clarify? Thanks again.
Ned
and I managed a nice Champlain without the overnight AL as this always ended up in degraded flour for me here in the UK....I now keep AL to approx. 1 hour or so...I also was intrigued by the comment in Vanessa KImbell's recent book that she recommends a not so long AL for retarded doughs...I wonder why?
Another difference I have found that with the Champlain with UK flour you still can use the Rubaud method to build gluten rather than the 'rolling the dough ' method. With my flour my dough was always too wet and I could do the Rubaud method. But all of this will be covered in the thread with the link from Dan above.. Have fun!!! Kat
Thanks all for the above. For the record I've got a dough based on the Champlain proportions (minus a couple of percent hydration) about to go past hour 7 of bulk right now. The ingredients were a little cold. I gave just an hour's (true) autolyse before adding the starter and salt, and it feels pretty strong, so I'm confident/hopeful the flour can take the long ferment.
Dan, with the bank holiday to fill, I might just try the proper Champlain to keep myself out of the pub on Monday.
If you do the Champlain and photograph and document the results on that particular post, we can reply to any questions and give feedback. There is a lot of experience with a number of users for this bread.
Dan
If I don't accidentally fall into the pub on Monday, I'll do exactly that.