What is autolyse in sourdough baking?
Autolyse is when you mix just flour and water and let it sit for 30 minutes to several hours. This process helps improve dough's taste and texture by starting enzymatic reactions. However, fermentolysis is often recommended instead, as it simplifies the process. Keep experimenting and enjoy the journey!
پاسخ داده شده توسط هندریک، The Bread Code
از کتاب
A process where flour and water are mixed and then left to rest before adding other ingredients. This activates enzymes such as amylase and protease. By doing so the bulk fermentation time is shortened and the final loaf will have better properties. The browning of the loaf becomes better and the crumb fluffier. An autolyse is recommended when using a high percentage of starter to inoculate the dough (> 20 %). An alternative easier approach can be the fermentolyse.
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