The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

After autolyse

Mr Immortal's picture
Mr Immortal

After autolyse

After a 1 hour autolyse, the recipe I’m using says to transfer to another bowl to start the bulk ferment.  I know this may sound like a silly question, but...  do I oil the bowl?  Will that harm anything for my bulk ferment?

ciabatta's picture
ciabatta

Adding oil will change your recipe and the outcome, depending on how much you add.   I do like to add a little bit to my ciabatta for flavor, texture, and ease of handling.

if you're doing your stretch and folds in the bowl like me, the first fold or two, it might stick a little, but after the gluten is developed, should be no problem.

if you have a proper bowl for bulk fermentation, you shouldn't need any oil. a bowl that you can scrap the dough out of cleanly.  glass, plastic, metal...

Mr Immortal's picture
Mr Immortal

Thank you, Ciabatta.

 

I should have realized that if the recipe didn’t specifically state to place the dough into an oiled bowl, it didn’t mean for the bowl to be oiled.

 

I had (very) lightly sprayed the bowl with cooking spray (Canola oil), thinking that it would help prevent the very sticky dough from sticking to the bowl.  (For those of you keeping score at home:  it did not.). I’m hopeful that the small amount of spray that I used won’t affect the final product too badly.

 

I’m also hopeful that by the time I dump it out to do the shaping before it goes into the fridge that it absorbs all of the moisture that was added due to the recipe telling me to do the stretch & folds with wet hands. 

I think I’m gonna need more practice at this...  😂

Mr Immortal's picture
Mr Immortal

(For those of you keeping score at home:  it did! 😁)