I am a little confused with the details of the autolyse method and the water for the remaining recipe. I've done this before in making my dough but I was doing it wrong. My confusion is this: Flour and water in my stand mixer 30 minutes (or longer) and then continue with the recipe. The recipe in the book calls for 225 grams of ice water.
The water used in the autolyse method--is this a different portion of water? If not, obviously the water won't be between 38-40 degrees after 30 minutes or an hour so I'm just a little lost lol. Help! PS. I love and really appreciate the new book Tony! My track and field team at San Jose State will appreciate "my" new dough recipe! haha