autolyse2

autolyse2

One Response to 'autolyse2'

  1. Greg Wilson says:

    Thanks for the info, its strange when you are ready to find the information to take your bread further just look. I have been wondering why my sourdough is not quite there, I think its the autolyse(ing) that I have been missing, i just started autolysing for 30 minutes and now will go the full 2 hours. Yor results look impressive. You can read other methods ie Dan Lepard book, but not understand the importance or necessity of several hours bulk proofing and folding, your artice has put it all in focus for me, thanks again( better stop the BS, you will think me a softie.) Greg Wilson.

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