8.2K views · 38 reactions | What is autolyse? This is the first step...
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FacebookMeadow Brown Bakery
8.2K views · 38 reactions | What is autolyse? This is the first step...
Meadow Brown Bakery. . What is autolyse? This is the first step of sourdough bread making, it helps make the dough easier to work with. Step by step video tutorial showing how to autolyse sourdough bread. To autolyse sourdough, some people add salt and some not in the initial process. I add salt from the beginning and I have not noticed a ...
8.2K views2 weeks ago
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Autolyse is apparently a controversial topic in the sourdough world, but it’s my preference for making dough that’s easy to handle. If you’re new to sourdough or looking to improve your bread game, this simple method of mixing flour and water first, then letting it rest and hydrate for 30–60 minutes, will change how you see the dough when you go to mix in your sourdough starter and salt after the autolyse is complete. In this video, I’m making two loaves using 1000g bread flour and 680g water, m
Autolyse is apparently a controversial topic in the sourdough world, but it’s my preference for making dough that’s easy to handle. If you’re new to sourdough or looking to improve your bread game, this simple method of mixing flour and water first, then letting it rest and hydrate for 30–60 minutes, will change how you see the dough when you go to mix in your sourdough starter and salt after the autolyse is complete. In this video, I’m making two loaves using 1000g bread flour and 680g water, m
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POV: Believe it or not, you don't have to use an autolyse when making sourdough bread. It's completely optional. I don't usually do an autolyse, which is the mixing of the water and the flour only and letting the mixture rest for a period of time--usually for one hour, before adding the sourdough starter and the salt. This resting period allows the flour to absorb the water and become fully hydrated, giving a jump start on the gluten development. After the rest period, the sourdough starter is a
0:24
POV: Believe it or not, you don't have to use an autolyse when making sourdough bread. It's completely optional. I don't usually do an autolyse, which is the mixing of the water and the flour only and letting the mixture rest for a period of time--usually for one hour, before adding the sourdough starter and the salt. This resting period allows the flour to absorb the water and become fully hydrated, giving a jump start on the gluten development. After the rest period, the sourdough starter is a
FacebookMama Sug's Kitchen
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Autolyse Bread: Mixing Flour the Right Way [Simple Guide] | My Daily Sourdough Bread
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How The Autolyse Process Works For Bread Bakers
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Autolyse Benefits
The autolyse is a glorious thing. I need to do it more often. If you want dough that’s super strong and a joy to handle, try mixing your water and flour together first. You can let that hang out for as little as 30 minutes or even overnight if you want! Then move forward with the rest of your recipe. The difference in the dough is insane. Do you do an autolyse? #autolyse #autolysemethod #sourdoughtips | That Sourdough Gal
1:02
The autolyse is a glorious thing. I need to do it more often. If you want dough that’s super strong and a joy to handle, try mixing your water and flour together first. You can let that hang out for as little as 30 minutes or even overnight if you want! Then move forward with the rest of your recipe. The difference in the dough is insane. Do you do an autolyse? #autolyse #autolysemethod #sourdoughtips | That Sourdough Gal
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572 views4 weeks ago
The autolyse is a method in which you first mix water and flour together, and let rest before adding in the starter & the salt. Flour gets hydrated, gluten starts forming before fermentation kicks in Autolyse can help increase dough extensibility, which ultimately will allow the dough to expand and trap the gas produced during fermentation. Helps with a better rise and an improved crumb It can also reduce the overall mixing time, helpful especially when mixing by hand and the number of folds, re
1:13
The autolyse is a method in which you first mix water and flour together, and let rest before adding in the starter & the salt. Flour gets hydrated, gluten starts forming before fermentation kicks in Autolyse can help increase dough extensibility, which ultimately will allow the dough to expand and trap the gas produced during fermentation. Helps with a better rise and an improved crumb It can also reduce the overall mixing time, helpful especially when mixing by hand and the number of folds, re
Facebooksourdough_explained
18.6K views6 months ago
POV: Believe it or not, you don't have to use an autolyse when making sourdough bread. It's completely optional. I don't usually do an autolyse, which is the mixing of the water and the flour only and letting the mixture rest for a period of time--usually for one hour, before adding the sourdough starter and the salt. This resting period allows the flour to absorb the water and become fully hydrated, giving a jump start on the gluten development. After the rest period, the sourdough starter is a
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POV: Believe it or not, you don't have to use an autolyse when mak…
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What is an autolyse and why do we do it?! I go over that in today’s video! #sourdough #sourdoughtips #autolyse #sourdoughstarter #activestarter #sourdoughscoring #sourdoughbaker #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #sourdoughbaking #allaboutsourdough ##breadmaking #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #artisanbread #BreadmakingForBegin
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Autolyse is apparently a controversial topic in the sourdough world, but it’s my preference for making dough that’s easy to handle. If you’re new to sourdough or looking to improve your bread game, this simple method of mixing flour and water first, then letting it rest and hydrate for 30–60 minutes, will change how you see the dough when you go to mix in your sourdough starter and salt after the autolyse is complete. In this video, I’m making two loaves using 1000g bread flour and 680g water, m
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