Quote:
Originally Posted by The Ironic Chef  Koko, I have been baking breads for many many years. Not on a professional level. I have never heard of AP flour or the Auyolyse method you have mentioned. I have tried to google this and haven't found any answers. Can you recommend a site with some information regarding what you have mentioned. |
AP = all purpose flour. I use King Arthur AP flour.
Autolyse (check your spelling) is something mentioned by Clavel and I think is cited in one or more of the following books:
1.
Bread Baker's Apprentice by Reinhart
2.
Crust and Crumb by Reinhart
3.
Breadbaking Across America by Gleezer
EDIT: And checkout this breadbaking site:
The Fresh Loaf | News & Information for Amateur Bakers and Artisan Bread Enthusiasts