Extended Autolyse w/TG's flour


After getting a nice tip on extended autolyse and its benefits, I decided to do a 5hr autolyse with TG's custom flour to better hydrate the flour with the goal of getting a perhaps lighter, airier dough structure and larger cornicione (rim).

I combined the flour and malt, ran the paddle of my stand mixer through it a few times, then added the water (63% hydration) and, using the dough hook, brought everything together until no raw flour was visible. Covered it with plastic wrap and let it sit for 5 hours.

As you can see in the pics, after 5 hours it felt more like a dough with a 70-72% hydration. I also noticed than when pouring it out on the counter it spread more widely compared to doughs without or only a short autolyse. I balled it up, gave it an hour bench rest, placed it in a lightly oiled bowl, covered it and it's now sitting in the fridge for a 24 hr bulk rise before it gets divided into individual balls.

We'll see how it turns out.

Medium auto1

Medium auto2

Medium auto3

Medium auto4

Thumb t1
Mike K.
posted over 2 years ago

Save 0

Looks great Mike. Be sure to post the after pics! About 5 or 6 years ago, I started doing a 30 minute autolyse on most of my doughs and have been very pleased. As you mentioned, you'll definitely notice a difference in how the dough feels.

Thumb raji
Raj Irukulla admin
posted over 2 years ago


Raj,

I do autolyse with my doughs 95% of the time but never did a 5 hour one. The dough came together nicely. That flour is in a totally different ballpark.. It's excellent.

Will post pics of the outcome later.

Thumb t1
Mike K.
posted over 2 years ago

I've never done anything over 30-60 minutes. Will try a longer autolyse this weekend. Curious to see the difference.

- Raj   over 2 years ago

Definitely give it a shot. The dough, despite the way it looks in the pics, came together really nicely and felt very smooth and soft.

- Mike   over 2 years ago


Sign In to reply to this post