Hamelman's Rustic Bread
Anyone familiar with Hamelman's Bread book and Rustic Bread on page 115? Previous to that on page 9 he gives directions for the autolyse to be with "just the flour and water of the formula." I did that and after an hour added the salt and yeast as directed; let it rest for an hour and then put it in the fridge overnight. In the morning there was no action at all but I went ahead and mixed in the final dough mix and waited for two and a half hours but no rising. Yes, I tested the yeast prior to using so I know it is good, but at the moment I have a brick. At this point in the process I have folded it twice and set it aside for an hour but I don't have much hope for it. Any ideas?
I made this recipe before without the autolyse and everything went well.
Are there some days when you do every thing right and it still does not happen as planned?
I just checked the search engine for this forum and found the following for floyd on this recipe:
Put the yeast in the water and stir. Mix the flour and salt together in a bowl and pour in the yeasted water. Mix until the flour is hydrated, adding more water if necessary. Cover the bowl with plastic wrap and leave the pre-ferment out at room temperature overnight (up to 16 hours... if you need more time before baking put it in the refrigerator).
So he did not do autolyse and did not do the fridge over night.