The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Autolyse

thoordog's picture
thoordog

Autolyse

So I did a search on Autolyse here and what was posted in 2009 did not provide any clarity.

I’ve never tried this technique and would like to try it but not clear on some things.

My questions are:

  • if I’m using active dry yeast do I retain some of the water to proof it and then add after the dough is Autolysed (if that’s the word)? I have a big jar and would like to try utilizing it,

 

  • If the recipe I’m following calls for milk or butter (unsalted) do I wait until after the dough is Autolysed? Will the fat in the milk or butter be counterproductive to the Autolyse process?

 

  • If possible, can someone post a recipe with detailed instructions?

Any information would be greatly appreciated,

 

John

dabrownman's picture
dabrownman

but if the recipe doesn't have water then you use the what ever liquid is in the recipe, milk, beer etc.  You just hold back enough water to hydrate the AD yeast - it doesn't take much.  No need to do this if you use Instant yeast,

If you are using yeast you should try make an overnight poolish with it to improve the flavor of the bread too.

thoordog's picture
thoordog

Thank you

Lechem's picture
Lechem (not verified)

Forkish has a yeasted recipe which utilises an autolyse in his book Flour, Water, Salt, Yeast  (often abbreviated on this site as FWSY). Don't have it on front of me but i will try and get it to you. Really recommend using autolyse. 

thoordog's picture
thoordog

Thank you