BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Mixing some SD for a loaf pan.
150g active starter.
Adding to the starter is 25g olive oil and 250g warm spring water.
Mix the starter, oil and water together.
Then add 500g bread flour and 11g sea salt.
Mix good so no large dry flour remains.
Cover and autolyse for an hour at room temp.
After an hour autolyse i form the dough into a smooth ball.
Cover and bulk rise.
An autolyse (“oh-toe-lease”), sometimes written as autolyze, autolysis, or dough autolysis, is the act of combining the flour and some or all of the water in a recipe, and then leaving the mixture to rest for some period. That's it! During this time, gluten bonds begin forming, the dough takes on a smoother texture and strengthens overall.
Also, in the presence of water, enzymes in the flour begin to function. Somewhat paradoxically since the dough feels stronger overall, protease enzymes start breaking down protein bonds, slackening the dough. This slackening leads to an increase in a dough's extensibility the ability for the dough to stretch out without tearing. Extensibility is an essential quality for bread dough. Having the right amount of extensibility—which is counter-balanced by elasticity, or the tendency for the dough to resist stretching—means a dough can expand and be filled with the gaseous byproducts of fermentation.
150g active starter.
Adding to the starter is 25g olive oil and 250g warm spring water.
Mix the starter, oil and water together.
Then add 500g bread flour and 11g sea salt.
Mix good so no large dry flour remains.
Cover and autolyse for an hour at room temp.
After an hour autolyse i form the dough into a smooth ball.
Cover and bulk rise.
An autolyse (“oh-toe-lease”), sometimes written as autolyze, autolysis, or dough autolysis, is the act of combining the flour and some or all of the water in a recipe, and then leaving the mixture to rest for some period. That's it! During this time, gluten bonds begin forming, the dough takes on a smoother texture and strengthens overall.
Also, in the presence of water, enzymes in the flour begin to function. Somewhat paradoxically since the dough feels stronger overall, protease enzymes start breaking down protein bonds, slackening the dough. This slackening leads to an increase in a dough's extensibility the ability for the dough to stretch out without tearing. Extensibility is an essential quality for bread dough. Having the right amount of extensibility—which is counter-balanced by elasticity, or the tendency for the dough to resist stretching—means a dough can expand and be filled with the gaseous byproducts of fermentation.
