Autolyse or the 'all in method? for machine mixing
Hey there TFL community,
How's it going? I hope all is well :)
I've got a question that's been on my mind lately and thought I'd ask here to find answers :)
Recently, I've seen many sourdough bakers who are machine mixing utilizing the 'all in one method' whereby they put all their ingredients in the bowl, then mix on low speed for a couple of mins, then put it up two second speed and mix the dough until gluten is formed, usually to about 75%. They do not do an autolyse. When asked why they dont autolyse, the primary response is 'autolyse is to build gluten in weak flours and make it easier for handmixing, but when machine mixing, the machine does it for you, so no need to autolyse'.
What do you think in regards to this?
I've tried the all in one method a couple of days ago and got great oven spring in my pan sourdough loaves, havent tested it on my boules and batards though.
I'd love to hear your thoughts.