What is autolysis, a fundamental phase of the bread-making process
Autolysis is a pre-dough that makes leavened products lighter and more digestible as well as easier to work with. Here's everything you should know.
Ingredients
- 300 g of type 1 flour
- 200 g of 00 flour (w 270)
- 340 ml of water
- 2 g of dry brewer's yeast
- 10 g of salt
- 1 teaspoon of malt
- 500 g of Manitoba flour
- 320 ml of water
- 2 g of salt
- 7 g of fresh brewer's yeast
- 30 g of extra virgin olive oil
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