Autolyse
Hey everybody. I'm new to this site, so I just thought I would say "Hi". So far I'm loving this community that you have created. So much information and so many helpful people.
I have been baking bread for about 3 years using commercial yeast, and have had awesome results. I recently switched it up in the spring time and decided to go the sourdough starter route. YAAAAA! I've been blown away with everything that has to do with sourdough and traditional bread baking. So of course like everyone else I've engulfed myself in it, and now it is my life. HAHA!
I do have a question about autolysing. So far from what I've read it seams that 20 minutes to 1 hour is the typical time that's given. My last few loafs have been autolysed (Flour and water only) for 2 hours and I had amazing results. Great flavor and texture! This time around, due to my starter taking a little more time to get boosted, I will be doing a 3 or 4 hour autolyse.
Any comments, suggestions, or information you might have on long autolysing would be great.
Thanks so much! I look forward to posting pictures and joining this most awesome community!
Cheers!
Dave
If you do not add your starter to the autolyse period there should be no problem. However, the acid environment could be bad for the gluten, if you add starter to the autolyse mixture.
See also Mike Avery's site for sourdough. http://www.sourdoughhome.com/index.php?content=tips
Ford
and longer than 4 hours but I ive in AZ and the kitchen is on teh warm side:-) Cooler ppaces can get away with longer on the counter. My rule of thumb is 1 hour for white bread 2 hours for 20-40% whooe grain 3 hours for 40-60% whooe grain and 4 hours for 70-100% whole grain.
Happu baking
I'm sartering with sourdough nad have three questions.(my bread is coming out way too dense)
1. Ive been reading differant cookbooks and all see to use about 30% Starter to Flour - yet some call for a 3-5 Bulk (Daniel Leader) and some 2.5 (Hamleman)?
2. Do sourdoughs Double in size during bulk and final rise?
3. When I bake with yeast I get awesome results with KAF AP - Does one have to use bread flour for sourdough? Much Thanks
Im no expert, but the amount of starter depends on the recipe as does the length of bulk you give and temps etc. The proof of the pudding is in the eating... stronger flour will get you a more resilient dough and perhaps better gluten network and a more rustic chewyness, apparently less strong flours give more flavour and more crunch to the crust, I havent used them.
Hi Dave, experimentation is the best ! We do around 20 -30 mins autolyse with the leaven in, everything except the salt and the chunky bits; olives,fruit, nuts whatever. I have done longer autolyse and it makes for a beautiful dough, just depends how much time you have and whether it effects the flavour at all.