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Autolyse Your Dough

 
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pizza
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Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Sun Nov 14, 2010 10:31 pm    Post subject: Autolyse Your Dough Reply with quote

Kevin writes:

I did have one question if you don't mind ? My question is, in Peter Rienhart Bread Bakers Apprentice he says he thinks the recipe for Pizza Napolenta on page 207 is the best version he has had or made,(cold ferment)

I love it myself but was wondering your opinion on it.

So many say you must use the technique of Autolyse (Jeff Varasano says at least 20 min) I notice it is not used in this recipe at alland wondered why you would leave it out. I am not questioning Peter but wanted to understand why you would not use that method it since it makes so much sense to use it.

Just wanted to make sure I was not missing something, thanks again,

Kevin
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pizza
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Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Sun Nov 14, 2010 10:43 pm    Post subject: Interesting About Atuolyse... Reply with quote

Very interesting, Kevin.

I must confess my ignorance about using autolyse.

I learned to make dough from my mom. While I have modified the technique somewhat, Autolyse is a new one to me.

But what is autolyse?

It is basically a very interesting technique where you mix your dough and flour first and let the water be absorbed by the flour.

Here is what The Fresh Loaf said:

Quote:
"How do you use the autolyse technique? Simply combine the flour and water from your recipe in your mixing bowl. Cover the bowl with plastic or a damp towel. Walk away for 20 minutes to half an hour. That's it.

While you were away the flour was absorbing the water and the gluten strands have begun to develop. Now you can mix in your preferment, your salt, and the remainder of your yeast and, with very little mixing, achieve a high level of development with considerably less work. The crumb of your dough is also likely to come out much whiter since it has not been highly oxidized by all the beating and whipping.

Better bread, less work. What's to complain about?"

Read the entire article here:

http://www.thefreshloaf.com/lessons/tentips_8_autolyse

This has given me something to think about.

It is a technque I will try next time I make bread or pizza....

Very, very interesting!
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rtsholmes1



Joined: 31 Jan 2012
Posts: 4

PostPosted: Tue Jan 31, 2012 12:14 am    Post subject: Reply with quote

Laughing autolyse is a wonderful method. it allows you to work the dough less but get better results. i have enjoyed for several years now this method.
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ExplosiveFitness



Joined: 01 Oct 2009
Posts: 10

PostPosted: Sun Apr 29, 2012 8:55 pm    Post subject: Sounds good Reply with quote

Sounds good i will try this method tonight and post results
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MKevenson



Joined: 07 Jul 2012
Posts: 14
Location: Santa rosa,ca. USA

PostPosted: Sun Jul 08, 2012 3:18 pm    Post subject: Reply with quote

I too have used this method for both bread and pizza dough for a while. I never knew what it was called but seems to work.

Mark
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danalu



Joined: 21 Feb 2014
Posts: 1
Location: Chicago, Illinois

PostPosted: Fri Feb 21, 2014 7:13 pm    Post subject: Super easy pizza dough Reply with quote

Ingredients:
-2 cups plain flour;
-1x8 sachet of dry yeast;
-1/2 teaspoon salt;
-1 teaspoon caster sugar;
-3/4 cup warm water;
-2 tablespoons olive oil.
Combine dry ingredients in a large bowl and add water and oil
Mix to a soft dough
Knead on a floured surface until soft and pliable
Return to the mixing bowl and cover with cling wrap and leave in a warm spot for 30minutes. The dough should double in size.
When it has risen, "punch" the dough once to remove air bubbles
Remove from bowl and knead gently for 1 minute
Roll the dough out to desired size and add favourite toppings. Enjoy! Very Happy
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Thick Crust
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Joined: 22 Jun 2006
Posts: 237
Location: WI

PostPosted: Fri Feb 21, 2014 9:11 pm    Post subject: Reply with quote

Thanks Danalu! Very Happy
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