Autolyse Procedure Pitfalls?
I am trying to nail down a Autolyse procedure that works well to use on the regular. Here is what I tried this morning.
1. all the ingredients were weighed in grams.
2. Mixed all the flour with all but a Sm amount of water covered and rested for 30Min.
3 mixed the sugar, salt, TBS butter in the rest of the water ( !/2 of a pudding cup)
4. After the 30min rest added ts of instant yeast to the flour and water mixed and rested 15min.
5 Added the water/salt/ sugar/ butter. TBS milk solution to the dough.
6. resting for 15min.
This where I am now. After adding the water solution the dough is very wet Looks like it will need lots of four.. I have made this many times it is only 57% hydration. When I have done the Autolyse by mixing flour water milk yeast, then after the rest the salt & sugar I am able to stay true to the %s. Are there any problems with todays procedure?