Friday, July 13, 2007


  • Autolyse: resting period following the incorporation of water and flour (and sometimes starter or yeast but no salt), allowing the gluten to start developing on its own prior to the beginning of the mixing process. This technique makes it possible to shorten the mixing, thus reducing the incorporation of oxygen into the dough which helps with the flavor and the crumb structure
  • Poolish: a portion of water and flour mixed (usually in the same proportions) with a pinch of yeast and allowed to ferment before its incorporation into the final dough


  1. in Autolyse you put alla the water and all the flour just without mixing it?

    1. No, you actually mix flour and water together until the flour is fully hydrated, then you let the wet flour rest, covered, usually for 20 to 40 minutes before incorporating the yeast and the salt and starting on the mixing proper.



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