February 28, 2017 - 6:52am
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,