March 12, 2011 - 11:05am
Add salt to overnight autolyse?
So I've read that sometimes people add salt to soakers to constrain certain enzyme activity. Here's a post that taks about a lot of those specifics: http://www.thefreshloaf.com/node/17415/baguettes-l039ancienne-cold-retardation [1]. From what I understand, you would only want to add salt to a soaker if it contains flour, not just seeds.
My question is wouldn't it make sense then to add salt to overnight autolyses? I've been working with Don D's baguette formula specifically lately: http://www.thefreshloaf.com/node/17415/baguettes-l039ancienne-cold-retardation [1]