Learn a simple yet powerful technique to enhance the flavor and texture of your bread and pizza doughs in this 20-minute video tutorial. Discover the science behind autolysis, exploring how enzymes like amylase and protease work to improve dough quality. Master the autolysis process, compare doughs with and without this technique, and see the results in side-by-side baking demonstrations. Gain practical tips for shaping and baking, including using a baking stone, to achieve professional-quality results at home.
Overview
Syllabus
Intro
The hack
What the hack does
The role of amylase and protease
The pros and cons auf autolysis
Mastering autolysis
Dough with autolysis and without
Shaping the dough
Baking on a stone
Side by side comparison
Closing words
Taught by
The Bread Code
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