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Rant: I swore off autolyse for 2 years because a guy at my old shop called it a waste of time
I was training a new kid at the bakery on 5th Street and he asked why I don't autolyse my dough before mixing. I told him what my old boss drilled into me, that it's just extra waiting for nothing, but then he showed me his ciabatta from that morning and the crumb was way more open than mine has been in a while. So I tried it on a 20 pound batch of sourdough starter dough and let it sit for 45 minutes, and the gluten came together so much faster that I actually finished my mix early. Guess I was wrong for two whole years about something that costs me nothing but a timer. Anyone here autolyse with whole wheat, or does it just turn into paste for you too?
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