Autolyse help please...
I have seen this term and didn't know what it was so I did a little googling on the subject. From what I've read it's a rest period for the flour to soak up the liquids better...but all the information I've seen says to do this before the rest of the ingredients are added.
"Autolyse is an optional dough process, it refers to a particular period of rest after the initial mixing of flour and water, a rest period that occurs sequentially before the addition of yeast and other ingredients. This rest period allows for better absorption of water and helps the gluten and starches to align. Breads made with autolysed dough are easier to form into shapes and have more volume and improved structure."
Why can't I just put everything together mix it well and then let it rest for 20 minutes then continue with my kneading?