Autolyse vs No Autolyse (Sourdough Experiment)

Does Autolyse make any big difference ? or we should skip it ?
I skip Autolyse for years now and i bake many good loaves of breads .
But some of the best bakers recommend you to never skip the autolyse .
Nothing fancy just mix flour and water couples of hours before you gonna make your dough and boom gluten development without any extra effort only timing and planing .
here is the recipe for one mini sourdough bread :
150G Bread flour
116G water
30G starter
3G Salt
cold oven vs hot oven:
• Sourdough bread Cold o...
My sourdough bread recipe and method :
• Anyone Can Make Sourdo...
scoring vs no scoring:
• Scoring vs Shaping Sou...
My Room temp was around 26c and bake them from open baking 230c with steam for 20 min then 215 without steam another 20 min .
if you like to see more experiment videos or baking videos like this subscriber my channel .
super like feature also availabe for the one who wants to support my channel
#sourdough #sourdoughbread #baking

[@CE-gy4if]

Hi LMS....great experiment and I loved the outcome...seems like a readable obvious distinction between the two. I autolyse three hours for all my sourdough. To me it makes a significant difference while requiring zero effort. Yes, it's a logistical pain but well worth the planning. Massive gluten development for free. Lastly.....those little loaves were about the most charming things I've seen. Perfect for the dinner table with guests. One for each.............Keep experimenting.

[@littlemoresalt]

What a beautiful comment glad you watch my channel definitely autolyse has its amazing effect on any kind of bread ✌🏼 keep baking

[@yxinz]

You should allow the no autolyse dough to ferment the same extra time the autolyse one took to autolyse.

[@littlemoresalt]

Actually not at all let me ask you this what about you let the dough to autolyse for 5 hours ? Autolyse process not interfere anything but hydrating the dough and make the gluten start developing faster . Fermentation is another story that’s why you can decide to take this little step and extra effort to autolyse or not ✌🏼 that’s a choice you can even autolyse your dough in the fridge overnight or with little bit of salt at room temp up to 12 hours 🙏thanks for the comment

[@barrychambers4047]

Great experiment! I think, the crumb in both loaves, they both look a little more on the underproofed side. Noting the rather large holes. I think if they had been more on the overproofed side the crumb would have had much smaller bubbles, with evenness of bubble size. They are still both nice looking loaves, however! Thank you!

[@littlemoresalt]

Thanks a lot glad you liked this experiment 🙏 actually after 16 hours of cold proofing I don’t see any chance to underproof but you right we cant consider them neither overproof thanks for the comment ✌🏼 keep baking

[@SashkoS31]

Aaaaaa... Autolyce is great but: Did u notice the first dough didn't get salt at the beginning, so as with the starter ( I actually didn't see any salt added to it)? Compared to the second dough: salt and starter together? Salt kills(partly) the yeast, (level of lactic acid stays the same), creates less gas, creates less bubbles= smaller pockets.

[@littlemoresalt]

Very good point I’m like the word partly ✌🏼 since I’m living in very hot climate mixing all the ingredients specifically salt together with starter helps my dough to ferment slower . And I get a good result everytime . But definitely using autolyse and adding the salt abit later as many bakers might saying gives me a better dough . Maybe to use a normal wheat (weaker flour ) and for bakery I would follow the instructions but for Homebaking I’m sticking to easier method ✌🏼thanks for your comment and participation 🙏

[@sigungajoshua6149]

Difference Is Texture

[@littlemoresalt]

Definitely 👍

[@TheTobynorth]

Do you think that any other factors played into the massive difference in oven spring here? I was expecting a slightly better result from the autolyse but this is very extreme?

[@littlemoresalt]

That’s why I’ve been skipping autolyse for many years now it’s not make a big deference but with whole-wheat flour and with a normal store bought flour adding 1 hour more time to the process totally worth it . But there are many factors you need to consider to achieve maximum oven spring check this one might help you Better Oven Spring (Ears on Bread) Easier Sourdough Final shape kzbin.info/www/bejne/hGfMeGSLiJWea5Y

[@dariaantona6935]

So long, but it's worth it ⚠️

[@littlemoresalt]

Glad it’s worth it and thanks for watching my channel I try to make it short as much as possible 😆 working on that keep baking ✌🏼

[@dariaantona6935]

@@littlemoresalt I'm watching you from Ukraine, thanks for the great videos!I am learning to cook delicious bread like yours😘

[@littlemoresalt]

Send my regards to Ukrainian people 🙏 glad my videos were interested for you keep baking and thanks for watching my channel ☺️

[@ahalyamahalingam8134]

Hiii... I'm recently watching your video for sourdough bread .. I'm living in high humid country... Can you tell me how to make the sourdough starter for this temperature? Or atleast can you make the sourdough starter video??

[@littlemoresalt]

Hi sure I’m living in same climate check this one out Sourdough starter (Levain) to start baking Sourdough bread kzbin.info/www/bejne/imSwmGybnt5onqM

[@littlemoresalt]

And this one is starter maintenance Lifetime Strong Sourdough Starter kzbin.info/www/bejne/r3azmWipZsaDsLs

[@ahalyamahalingam8134]

@@littlemoresalt thank you ... I will try it👍🏻👌🏻

[@littlemoresalt]

@@ahalyamahalingam8134 you are welcome keep baking ✌🏼

[@popc0rnsgs3]

Thank you for this. I got my first banneton just last week and I tried baking a bread. I used instant yeast since I had neglected my Sourdough starter in the fridge for a year :/ My dough was stuck all over the place when I tried to take it out of the banneton (was stuck to the cloth so much).. Any idea why that is and how I could avoid that? I think it was a bit overfermented because it was really sticky even though I added a lot of flour to the cloth and the smoother side of the dough. Thanks

[@littlemoresalt]

Hi your are welcome . There are some factors specially when you bake with yeast the dough lost its structure faster and get overproofed easily if you want to bake with yeast not starter use poolish (a pre fermented dough ) or use tiny amounts of yeast in your dough and let it proof longer the result would be much healthier due to longer fermentation and less yeast and you might avoid overproofed dough . On the other hand if the the dough is way sticky and abit shaggy not holding its shape at all then reduce the hydration and check the flour your are baking with many bakers say all purpose flour is fine but it’s not except few expensive brands invest on a good high protein flour . Check out my starter video and the video titled “anyone came make sourdough bread “ ✌🏼 keep baking

[@popc0rnsgs3]

@@littlemoresalt I did use a poolish and I used a really tiny amount of yeast (0.5g) because I'm in Sri Lanka and it's always hot! To be honest I didn't cold proof or anything I was too excited to do it so I let the poolish ferment for about 3 hours and did some coil folds and hoped it would work. I think you're right, I used a local flour instead of a high protein one. That could be a reason too because I bake pizza around 70 hydration and turns out fine.. I will try your tips and see. Thank you again!

[@littlemoresalt]

@@popc0rnsgs3 perfect then let me know what was the result should be ok with stronger flour and make sure it proof well no matter cold or room temp check the dough if it’s double in size and release from the bowl with little effort hold its shape and don’t forget about final shaping too ✌🏼Proofing Time l Fermentation (Sourdough) kzbin.info/www/bejne/l2Sbg4SnbdGamZI

[@carolcrawford5831]

Try rice flour for dusting your banneton. Also experienced sticking until I found some Bob's Red Mill brown rice flour at the market. Works well!

[@littlemoresalt]

@@carolcrawford5831 that one works too ✌🏼thanks for sharing