autolyse การใช้

• Gluten development improves if the dough is allowed to autolyse.
• An autolyse also makes the dough easier to shape and improves structure.
• The autolyse is credited to Raymond Calvel, who recommended it as a way to reduce kneading time and thereby improve the flavor and color of bread.
• Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20-minute rest to allow the dough to autolyse.
• Like the books I was using, Van Over also uses the sophisticated professional trick called autolyse, allowing the dough to rest partway through the kneading, which improves texture and flavor.
• In bread baking, the term ( or, more commonly, its French cognate " autolyse " ) is described as a period of rest following initial mixing of flour and water, before other ingredients ( such as salt and yeast ) are added to the dough.