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Bread Rising: Autolyse Method - Page 2

post #31 of 36
7/6/01 at 6:43am
Thread Starter 
Just an update:

The autolyse method has definitely given my bread a higher rise and a softer, airier crumb. Now I plan to experiment with mechanical kneading time, increasing from 5 to about 8 minutes. I plan also to experiment with "turning" the dough as described in ARTISAN BAKING ACROSS AMERICA.

That book, BigHat, has really been a godsend for me. Thanks for citing it in one of your posts. :D :D :D
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post #32 of 36
7/6/01 at 7:17am
Keep us posted Koko, it's very interesting.

;)
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post #33 of 36
7/6/01 at 11:13am
I find the turning technique very interesting. The Craig Ponsford ciabatta and the Royal Crown Tortano are two of the wettest doughs I have ever worked with. And yet, an hour or so and three turns later, they really tighten up to the point where you can handle them. I am making Craig Ponsford's Beer Bread tomorrow. Made the levain sponge and the old dough today. It was like a chemistry lab at work today. I had six doughs and/or starters going at one point.
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post #34 of 36
7/10/01 at 6:39pm
we use the autolyese method all the time at the hotel. you can rest it any where between 10 to 30 minutes.

we mix our water, flour, and pre ferment together till just incorperated and then let it sit. it really changes. then after a little itme goes by, we add the salt and mix.
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post #35 of 36
4/7/11 at 1:50pm

Hi there, I found your recipe by googling and it looked so interesting that I decided to try it. But I have a question about the ingredient. Can I substitute bread flour by wheat flour? Does it still have the same taste and crunchy crust?Thank you! NP

 

 

 

 

 

 

 

 

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post #36 of 36
4/10/11 at 4:54am
Thread Starter 

WOW!!!  Tears to me eyes and approximately 10 years later and 5100+ views!  I suppose that this is what teaching is all about.  As my bread baking skills have evolved,  I find that the book The Bread Bible by Beranbaum shows method(s) that are close to mine, particularly in the making of a hearth bread beginning on page 40 of the 2003 edition.

 

Basically once the preferment has been mixed with the remaining ingredients coarsely, it is then allowed to rest for up to 30 minutes prior to the kneading.  This rest will allow the dough to hydrate much better than if kneading is initiated at the outset.

 

Then another 20-30 minute rest follows, followed by one to three french folds + 20 minute rest between folds.  Finally to create surface tension shape the dough, using both arms, into a ball and allow to rest 10-20 minutes prior to final shaping and proofing.  And into the oven it goes.

 

Using a preferment, I found that the dough doubles in bulk, THAT IS TO SAY, DOUBLES IN VOLUME, in approximately 20-30 minutes and not the hour or hour-and-a-half as many books state. 

 

VERY IMPORTANT:  for the dough to double in volume, its radius is 1.2 times its initial/unproofed radius and not twice its initial radius as many home bakers would intuitively think..


Edited by kokopuffs - 4/10/11 at 5:15am
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