When should I use autolysis versus fermentolysis in sourdough baking?
I usually prefer fermentolysis over autolysis as it simplifies the process by extending fermentation time and using less starter (5-10%). Autolysis can be cumbersome, requiring extra mixing. I might use autolysis in specific cases, like high hydration doughs, but generally stick to fermentolysis.
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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