Autolyse & Hydration
Looking for the experience of others and also opinions.
The goal is developing more extensibility and at the same time maintaining dough strength. In other words a dough that is less slack as possible while still being able to easily stretch.
- Increase hydration
- Autolyse longer and keep the original hydration
Pros and Cons on both approached appreciated. Also willing to consider other options not mentioned.
Thanks in Advance