Welcome to my latest sourdough baking experiment: "Is Overnight Autolyse the Key to the Best Sourdough?" In this video, I'm diving deep into the world of autolyse to uncover the benefits and differences between a 16hour overnight autolyse and a 1hour autolyse for your sourdough bread. Ever wondered how these varying autolyse times affect fermentation, flavor, and dough structure? You're in the right place!

I'll guide you through the science behind autolyse, explaining how enzymes like amylase and protease break down starches and proteins, making your dough more extensible and easier to work with. We'll explore how a longer autolyse can enhance the gluten network, hydration, and ultimately, the flavor of your bread.

Watch as I demonstrate each step, from the initial mix to the final bake, comparing the results of different autolyse times. You'll see firsthand how the doughs react, their oven spring, and the crumb structure. Can a 16hour autolyse really deliver a more flavorful and tangy loaf compared to a 1hour autolyse? Let's find out together!

Whether you're a seasoned baker or just starting your breadmaking journey, this experiment will provide you with valuable insights and tips to elevate your baking game. I'll also touch on practical aspects like handling different dough textures, adjusting for hydration, and optimizing fermentation times. A key thing to remember is that autolyse can be used for more than just artisan loaves of bread. It can also be used for pizza dough, focaccia, ciabatta, baguettes, and even soft dinner rollsjust about anything where you want to generate gluten strength.

Join me in this flavorful journey and discover if extended autolyse is the secret to your best bread ever. Don't forget to like, comment, and subscribe for more baking tips, experiments, and delicious recipes. Happy baking!



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Timecodes
00:00 Intro
00:49 What is Autolyse?
02:12 Experiment Start
05:07 Initial Gluten Strength
08:51 Bulk Fermentation Review
13:10 Shaping and Cold Proofing
15:05 Exterior Analysis
18:14 Crumb Analysis
20:15 Crumb Analysis By Slice
21:14 Taste Test
24:21 My Takeaways



#baking #bread #sourdough