Thank you for this great community! I am new here, but excited to contribute! I have a question…
I have been using the master Dough recipe with a poolish and have been pretty happy with the results. I would like to try an autolyse for tomorrows dough. In terms of doing this with a poolish, what is the best sequence to follow with the mixing?
Should it be:
yeast dissolved in it's water
or perhaps some variation? Thanks in advance!
I was also thinking of mixing it all together (as in recipe) and covering it in fridge for 30 min for autolyse then taking it out to let it rise before balling…
Thank for feedback.