Dive deep into the world of bread baking with this comprehensive 32-minute video exploring the effects of dough autolysis. Compare two sourdough recipes - one with autolysis and one without - from initial mixing to final baked loaf. Learn about the impact of autolysis on dough strength, fermentation, shaping, and final bread quality. Discover the recipe, ingredients, and tools used, including specific flour recommendations. Follow along as the process is broken down into clear steps, with visual comparisons at each stage. Gain insights into advanced bread-making techniques and understand when and why to use autolysis in your own baking. Perfect for both novice bakers looking to improve their skills and experienced bakers seeking to refine their techniques.
To Autolyse, or Not to Autolyse, That Is the Question
Overview
Syllabus
Intro
How to autolyse your dough
No autolysis dough
Both doughs after strength development
Both doughs 8 hours later
Dividing and preshaping
Baking the doughs
The verdict
Taught by
The Bread Code
