Autolyse Before Levain / How Long Is Too Long?
So, I have read that some doughs benefit from a long autolyse (like whole wheats). How long is too long? Why not mix your dough when mixing the levain build? Then when the levain is done, you mix the two and start fermentation immediately. I hate to over simplify but thats what I do.
Recent Example - 70% White Whole Wheat with SD
Tried my first whole wheat bread using my month old starter. I have read that WW's benefit from a longer autolyse and some even do it overnight, prior to adding the levain. I decided to use time to my advantage and while my levain build was still "cooking" I mixed the flour and water about two hours before the levain was ready.
I have nothing to compare it to, other than mostly white doughs but this dough was wonderful to work with. Even at 85% hydro!!! Truth be told, the receipe called for 80% but when it came time to mix the levain and dough together, I found that thinning the levain would be needed. So, I added another 5%. Next time, I will stick with 80% in hopes of a little more volume.
The crumb had an outstanding texture. Soft but with a real nice chewiness to it. The crust was not as insane crunchy as my "whites" but it still had some nice crispiness and a great mouth feel. Flavor was great. Especially after letting it rest.
sometimes autolyse the dough flours while building the SD or YW levain. I usually build the levain hydration to what the final hydration of the dough will be. Never had a problem up to 12 hours but refrigerate it if going over 4 hours. Then you have to give it enough time to warm up before incorporating the levain.
12+ hour "autolyse" (73% hydration, white spelt + whole spelt, salt, sugar and vegetable oil) and when I checked on it at hour 14 the entire thing was kind of like soup. As if the gluten had broken down and release a fair bit of water... Is that to be expected? Is there a limit to how long you can leave your dough out at room temp before funky stuff starts to happen?
That seems kinda extreme. Is that what the recipe calls for?
I'm not expert, but I seem to recall that some posters have said that spelt can be tricky to work with, too.
Let's see what the more experienced folk have to say.
What did you do with your soup?
Carole
It sat in the fridge for 19.75 hours at 5ºC. It came out more sour than I would've liked. I contemplate the (overly) chewiness of the crumb was a consequence of the 5 coil folds done across the first 2.5 hours of the bulk. Here are some pictures:
I'm really struggling getting a well fermented loaf that isn't sour... Am I chasing after a unicorn?
So, wait: you autolysed for 14 hours, followed by a bulk ferment at x hours at room temperature and then cold retarded the loaves for close to 20 hours?
You may have to go back to the search box; I can never remember whether long, cold retards favor more or less sour. Dab or Abe would have that kind of knowledge at their fingertips.
Have we hijacked the original thread?
Great loaf. Keep on baking!
Carole
If my off-hand knowledge is correct: cooler temperatures promote acetic acid creation (warmer temperature promote lactic acid). So, I guess that kind of answer's that... And, I know we've basically hijacked the original thread, but I guess the original question still remains: how long is too long, and how do we test?
I guess you have your answer, though, don't you? You autolysed for 14 hours -- albeit with salt, so not a true autolyse -- and managed to produce a lovely loaf.
Of course, the answer will always be: it depends. Would you have had the same result with different flours or temps?
As to how to test, you're 'way over my head. If none of the heavy weights jump in, you might want to start another thread.
Keep on baking.
Carole
All my flour soaks overnight, for the same time and in the same place as the levain builds. I use 100% whole grain flours. They are milled directly into the mixing containers filled with liquid or starter. You can't get fresher flour than that. *grin*