Autolyse Bread: Mixing Flour the Right Way [Simple Guide] | My Daily Sourdough Bread
Autolyse Bread: Mixing Flour the Right Way [Simple Guide] | My Dai…
1 viewsSep 30, 2022
mydailysourdoughbread.com
8.2K views · 38 reactions | What is autolyse? This is the first step...
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8.2K views · 38 reactions | What is autolyse? This is the first step...
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Beginner's Sourdough Bread Recipe
Beginner's Sourdough Bread Recipe
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Autolyse is apparently a controversial topic in the sourdough world, but it’s my preference for making dough that’s easy to handle. If you’re new to sourdough or looking to improve your bread game, this simple method of mixing flour and water first, then letting it rest and hydrate for 30–60 minutes, will change how you see the dough when you go to mix in your sourdough starter and salt after the autolyse is complete. In this video, I’m making two loaves using 1000g bread flour and 680g water, m
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theclevercarrot.com
I did something different today, left out salt for hour then added it into dough with mixer later on after a long 1 hour Fermentolyse: Key Techniques Fermentolyse is a bread-making technique combining autolyse with early fermentation by mixing flour, water, and sourdough starter (levain) for a 30–60 minute rest, intentionally omitting salt. It hydrates flour and jumpstarts fermentation, resulting in better gluten development, higher volume, and a more open crumb. I also added 60 grams of dark ry
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