/ck/ - Food & Cooking

>>11500325
absolutely do at least an hour autolyse, it makes the dough so much more extensible! it's one of the seemingly small steps that makes a big difference. if i'm just using bread flour, i'll do 30 min, but if i'm using any kind of whole wheat (especially freshly milled) i do 1 hour bare minimum.

this weekend i did a 4 hour autolyse for a 50% fresh red fife loaf and it turned out great (pic related.)

(please excuse the shitty instagram story screenshot and the even more questionable "nail art," i baked this loaf for a coworker and asked her to send me a screenshot when she cut the loaf.)