For You Bread Bakers

[BGKYSmoker]

Flow chart.

Autolyse only includes flour and water so it can sit for 1 to 12 hours. Many recipes recommend a one-hour autolyse at room temperature. Some recipes recommend much longer autolyse times, including overnight, but generally, if you plan to autolyse for more than three hours, you should refrigerate it.

Fermentolyse includes the starter/leaven, so it is much more sensitive to temperature and time. The popular Tartine recipe calls for a 30 to 40-minute fermentolyse at a fairly warm dough temperature of 80F/27C. This step conditions the dough and gives the fermentation process a jump start before adding the salt (which slows fermentation).

In general, you do not want to fermentolyse your dough (flour, water and starter) for more than one hour before adding the salt. A long fermentolyse can begin to break down gluten.

 

[chopsaw]

Now you tell me ,,,,,,,

 

[babydocsmoke]

Morning church, then baking bread and watching football. This is why Sunday exists.

 

[02ebz06]

That chart makes my head spin.

 

[Colin1230]

Sound to me like a science project. I envy the neck out of you, Rick.

 

[chopsaw]

In general, you do not want to fermentolyse your dough (flour, water and starter) for more than one hour before adding the salt. A long fermentolyse can begin to break down gluten.

Opps . I bet that was my problem yesterday .
Great info . I have this booked .

 

[kelbro]

No need for autolyse if using a high protein white flour like bread flour. Triple or quadruple the autolyse if using whole wheat or rye flours. I have found that using my Kitchenaid (until I can pull a windowpane) in lieu of all the S&Fs produces the same results. The rest of that looks pretty good.