An idea for Trevor Wilson's autolyse method
I am currently working on Trevor's idea of preparing the dough the day before baking, sans starter, refrigerating and then taking it out to bring back to room temperature through the night.
Although adding salt at this stage is not technically a true autolyse, Trevor does so in order to prevent any wild fermentation, as it is quite a long time from initial mixing to adding the starter and he doesn't want it to affect the flavour he gets from his starter.
I'm doing as much as I can today in order to save time tomorrow and decided on Trevor's method. Levain build 'n all. Everything is in the fridge to take out just before bed. However I did wish to do a true autolyse and an idea hit me and it's so simple.
For everyone who is a fan of this method why not just autolyse for one hour without the salt. Add the salt and combine. Then refrigerate till the evening?