Those of you who like to bake without thinking about what’s behind it… might want to skip this post….
This is a follow up experiment to the post Experiments with Autolyse #1 (length of autolyse)
To autolyse means to give your dough a rest period after mixing and before adding the salt to the dough. Professor Raymond Calvel pioneered this dough development stage which helped produce superior bread. When the flour and water are combined, the gluten strands are hydrated and begin to bond. Enzymes are activated and they begin their work on the dough. One of the enzymes called Protease when activated, starts to break down or digest the gluten strands. You might think this would ruin your gluten network that you are trying to build up, but used properly on the right kind of dough using the right flour, you can direct the outcome of the bread in different ways.