autolysis in GF breads?
I've been making great strides in my wheat-free baking, but I am hoping someone here can answer this for me: do wheat-free breads benefit from an autolyse period?
I typically bulk ferment my breads in the fridge for at least few days before baking, which is I think essential to fully hydrating the flours and starches, getting better texture, and avoiding a "raw" taste. I also use sponges and water roux on some breads.
But what I can't find out is if a wheatless flour mix will benefit from an autolyse period, or if wheatless grains even have the enzymes necessary to make an autolyse period work. "Gluten Free Baking For Dummies" has a little sidebar saying that autolysis is the same for wheat-free breads as for wheaten breads, but has no more info about it, and I'm not impressed with that book in general, so I am not sure that can be trusted.
So, is an autolyse period something that will benefit a wheatless dough, or is it a waste of time?