How do I add yeast during the autolysis process?
In autolysis, you actually don't add yeast; it's just flour and water mixed together and left to rest for 30 minutes to several hours. You'll add the yeast afterward, along with salt. If you're using commercial yeast, make sure to dissolve it in water before mixing it into the dough. It sounds like you're on a wonderful journey to mastering baking-enjoy every moment!
Beantwortet von Hendrik, The Bread Code
Aus dem Buch
At the time, I utilized an extended autolyse, which is just a fancy word for mixing flour and water in advance and then letting the mixture sit. Most recipes call for it as the process gives the dough an enzymatic head start, and in general it’s a great idea. However, as an equally effective alternative, you could simply reduce the amount of leavening agent used,in the case of sourdough, this would be your starter. This would allow the same biochemical reactions to occur at roughly the same rate without requiring you to mix your dough several times. My whole-wheat game improved dramatically after I stopped autolysing my doughs.
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