Never believed in autolyse until I tried it on a basic white bread loaf last Tuesday

I always thought it was just extra fuss for no real difference, but after letting the flour and water sit for 45 minutes the dough handled way easier and the crumb came out softer than anything I've made in months. Anyone else have a technique they wrote off for years before giving it a real shot?

1 comments

1 Comment

black.patricia24d ago

Started doing the same thing with a simple Kenji Lopez-Alt recipe last fall. Left the flour and water to rest for a full hour while I cleaned up the kitchen and the dough practically mixed itself after that. The texture was noticeably better too, more open crumb and a softer chew than my usual straight-mix method. Now I do it on every batch, even the rye loaves I make for my neighbor.