April 21, 2020 - 1:32am
Is it okay to let your dough autolyse for more than an hour?
Hello there,
I just mixed my levain and put it in a warm place. It´s supposed to be there for 6 hours. I´m going by a recipe that instructs you to mix your dough and let it autolyse for about an hour before the levain is ready.
Now, I´m a bit worried that my levain peaks before the 6 hour mark and it falls again before my dough is done autolysing.
Is that even much of a problem? If it is, is it okay to mix my dough earlier and let it autolyse longer?