Autolysing your dough
Pre-mixing the ingredients for your bread (autolysing) makes your dough much easier to handle and lessens mixing time. You can autolyse any existing bread recipe for great results. Leave the dough to soak for between 15 minutes and 3 hours (for sourdough). This recipe is for a yeasted bread. Measurements are given for 1 kilo of flour.
Equipment
- Stand mixer (optional)
- Dough scraper
Ingredients
- 1000 grams Flour 1 kg
- 700 ml Water 700 ml
- 10 grams Fresh or Dried Yeast 10 gr
- 15 grams Salt 15 gr
- 20 grams Pate Fermentee 200gr (optional)
Instructions
- Place all the ingredients except the salt in the bowl and mix together roughly
- Cover and allow to rest for a minimum of 15 minutes. If you are using this method for sourdough, leave for 3 hours.
Yeasted dough instructions
- Add the salt and mix together well. I sprinkle the salt over and either let the machine do the work, or turn over well to mix.
- Knead by hand or use a stand mixer and dough hook. You should find that the dough comes together more quickly and smoothly than usual. In a stand mixer, mix for 5 minutes on a low speeds, 5 minutes on a medium speed until the dough reaches between 24 and 26°C.
- Prove for an hour (yeasted dough) or alternatively put the dough in the fridge overnight. For sourdough, prove for 3 hours before putting the fridge overnight
- You can stretch and fold the dough a couple of times during the proving process.
- After you have proved the dough at room temperature, or overnight in the fridge, shape and prove a second time for at least an hour in a banetton or tin
- Pre-heat the oven. For the best bake, use a pre-heated cast iron pan. Bake for 35 minutes at 230°C. If using the pan, take the lid off after 25 minutes.
Notes
Baker's Percentages are mentioned in this recipe. Read this article on how to use the percentages in your recipe.
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