Autolyse bagning - autolyse metode til lækre brød og bagværk
Autolyse bagning - autolyse metode til lækre brød og bagværk
Dec 4, 2018
marialottes.dk
POV: Believe it or not, you don't have to use an autolyse when making sourdough bread. It's completely optional. I don't usually do an autolyse, which is the mixing of the water and the flour only and letting the mixture rest for a period of time--usually for one hour, before adding the sourdough starter and the salt. This resting period allows the flour to absorb the water and become fully hydrated, giving a jump start on the gluten development. After the rest period, the sourdough starter is a
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