Quote:
Originally Posted by kokopuffs  Not true. Once the flour (AP flour only), water and poolish are mixed, I allow the mixture to autolyse for 40 minutes. Then salt is added followed by a 10 second knead. Autolysing allows for the gluten to develop quite well and delaying the addition of salt prevents the dough from tightening too much. |
Well, 5 minutes have turned into 40 all of a sudden. That's after the flour, poolish and water are mixed. Not including the time it took to make the poolish. I'm wondering if there is a magic rising time too?