+
Home Cooking

AUTOLYSE for bread baking

Fritz | Jan 29, 200709:00 AM     6

I'm curious as to how some spend their autolyse time, as it were.

I've been kneading in a Bosch for 5 mins,
waiting 30 mins or so, kneading again for 5 mins
or until the dough is off the bottom of the bowl.
Then I transfer to the pan and rise in an 85º
oven for 30 mins or so with a pan of boiling
water in the bottom.
I then reboil the water before the oven hits bake temp.

I've tried the overnight autolyse in the fridge
after the 1st knead, but even after a couple of
hours of letting the dough warm up before the 2nd
knead, the dough often falls flat.

Am I doing this wrong or do anyone have alternative methods to suggest.

Most often this is a ww based mutligrain loaf bread made from a grape starter.

Thanks,

Fritz

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Choose a Ham
How To

How to Choose a Ham

by John Birdsall | So you're serving ham for your holiday dinner (whether Easter, Christmas, or otherwise)—but what kind...

How to Dye Easter Eggs Using Ingredients from Your Kitchen
How To

How to Dye Easter Eggs Using Ingredients from Your Kitchen

by Jessica Gentile | Hard-boiled eggs aren't just one of the most nutritious foods around, but they also have the potential...

Try a Drink With Eggs This Spring
Recipe Round-Ups

Try a Drink With Eggs This Spring

by Toniann Pasqueralle | Springtime means a lot more than just warmer weather and longer days (although we can't really complain...

How to Make Macarons Like a Pro: Just Follow a Few Easy Tips
How To

How to Make Macarons Like a Pro: Just Follow a Few Easy Tips

by Jen Wheeler | In our latest Chow-To episode, our...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.