Autolyse. How to make better sourdough bread?

Autolyse is the process of hydration of the flour through gentle mixing and then leaving to rest for a period of time.
Find out in this video about:
- What is autolyse?
- How autolyse is done?
- How much time to autolyse?
- What are the benefits of autolyse?
- What is the science behind autolyse?
What are other options to autolyse?
The script of this video and other bread and food recipes on my blog at: www.hungryshots.com/2020/08/au...
If you would like to see more videos from me, please comments and subscribe to my channel.
Enjoy!
#sourdough #bread #sourdoughbread #sourdoughrecipe #painaulevain #autolyse

[@fimbulsummer]

Thank you for this amazing explanation. Finally I understood autolysation!

[@HungryShots]

Glad it was helpful!

[@theRonnor58]

Very nicely done. Your explanation was very helpful. Prior to this video, I had no idea what autolyse was and it's purpose. I have watched dozens of bread making videos, and no one talked about this subject. I feel this is very valuable information for a beginning bread maker that everyone should know, to better understand the science behind bread. Keep up the great work, I'm glad I found your channel. Subbed. BTW, you make some amazing looking loaves of bread, very artistic!

[@HungryShots]

Most of the recipes tell you what to do and for how much time. But why some loaves have 5 steps and some 15? Why some take 2 hours, others 8 hours and some 3 days? It was a challenge for me to understand all these. Autolyse was one of the first mystery. Some say... autolyse is a must... others say, you can skip it. I think the moment you raise the question WHY into your mind, opens the door to a new world. Thank you so much for your beautiful comment!

[@Amirayy]

Amazing!!!

[@HungryShots]

Thank you very much!

[@dfynt100]

Great video and explanation of the autolyse process. Bravo

[@HungryShots]

Thank you very much!

[@kravchenkoyps]

Dear Maestro, thank you very much to share your arts, please tell is it ok if autolyse time will 6-7 hours in a fridge (temp about +10) before inoculation the sourdough? It’s because my working schedule, and if yes, should I’d I worm up the autolysed mass before mixing? Thank you in advance, sorry to disturb.

[@HungryShots]

You can easily autolyse in the fridge. I did it during the winter for 12 hours at unheated room temperature ~15C. As for the warm up, it is not mandatory but will take longer (few hours maybe) to ferment.

[@kravchenkoyps]

Thank’s for the reply, Maestro!

[@u2sandrah]

Another great video! You explain so well... Subscribing! is there a chance to ask for a low hydration beginners sourdough? Thank you!

[@HungryShots]

Thank you. Yes I will make one for sure but I cannot commit for a date. It will come.

[@slingshotshooter7536]

2:00 what about autolyse time for 100% whole spelt ?

[@HungryShots]

Spelt has a weaker quality gluten. I'd suggest a trick: sift the bran out of the flour and hydrate it separately overnight, then join it back to the dough after the autolyse of the remaining flour.

[@slingshotshooter7536]

@@HungryShots my flour does not have bran particles large enough to separate so the autolyse will be for the whole flour for all of its ingredients. still, if you can give me a timeframe for this kind of spelt flour how much time to autolyse

[@HungryShots]

@@slingshotshooter7536 I would go for an autolyse of minimum 2 hours and max 4. I would try first with 2.

[@slingshotshooter7536]

@@HungryShots I forgot to mention that my sourdough starter is from whole spelt flour at 50% hydration do you still recommend minimum of 2 hours and max 4 autolyse time for whole spelt flour ? does the hydration % of the sourdough starter affect the autolyse time? thank you !!!!

[@HungryShots]

@@slingshotshooter7536 the starter and the autolyse run in parallel and do not affect one to each other. These are 2 different pieces of dough and when they are combined come with specific properties to the final dough, but no, the hydration of the starter has nothing to do with the time you autolyse the main dough.