January 6, 2011 - 8:06am
Autolyse - when is it done?
Hi There,
I've been baking for about a year and working with some recipes that include autolyse (mostly from Hamelman).
Now, Hamelman is saying use 20-60 minutes of autolyse. I choose to work with 30 minutes.
What's the indicaion of a successful autolyse? When do I know that the process is done?
Thanks,
David