Autolysis is a crucial step in sourdough baking that involves allowing the flour and water to hydrate and rest before the addition of salt and further mixing. This process enhances gluten development and contributes to a better-textured and flavorful bread. Here’s an explanation of autolysing in sourdough baking along with different methods:
Explanation of Autolysis:
- Hydration of Flour: Autolysis begins by combining the flour and water in a mixing bowl. The goal is to ensure that all the flour particles are evenly hydrated. This initial hydration allows enzymes naturally present in the flour to start breaking down complex starches into simpler sugars and proteins into amino acids.
- Resting Period: After mixing the flour and water, the dough is left to rest for a specified duration, typically ranging from 20 minutes to a few hours. During this resting period, gluten formation begins, and the dough structure develops.
Benefits of Autolysis:
- Improved Gluten Development: Autolysis allows gluten, the protein network responsible for the dough’s structure, to develop more effectively. This results in a better-textured bread with good elasticity.
- Enzymatic Activity: Enzymes present in the flour become active during autolysis, breaking down complex compounds into simpler ones. This enzymatic activity contributes to better flavor development in the bread.
- It’s Just Easier: It’s just easier to work with autolysed dough. You can forget all the explanations and scientific parts of it and just remember that it’s easier to work with autolysed dough.
Different Ways of Autolysing:
- Classic Autolyse: This method involves combining only flour and water initially. Once the autolyse period is complete, salt is added, and the dough is further kneaded or folded. This approach allows for optimal gluten development.
- Levain Autolyse: In this variation, a portion of the sourdough starter (levain) is included in the autolyse stage along with flour and water. This introduces the natural yeasts and acids from the starter early in the process, enhancing flavour complexity to get a more sourdough flavoured sourdough.
- Salted Autolyse: Some bakers prefer adding salt to the autolyse stage. While traditional autolysis avoid salt initially, adding it during autolysis can help to better control the overall fermentation process and enzymatic activity.
- Cold Autolyse: This method involves placing the autolyse mixture in the refrigerator during the resting period. Cold autolysis slows down enzymatic activity and fermentation, providing the baker with more flexibility in their schedule.
- Extended Autolyse: Extending the autolyse period beyond the typical timeframe, sometimes up to 24 hours, can lead to improved dough extensibility and flavor development. This method is suitable for those who prefer a longer, slower fermentation process.
Experimenting with different autolysis methods allows bakers to customize their sourdough process and achieve specific characteristics in their final loaves, such as texture, flavor, and crust development.
