14 Questions
What happens to the gluten-forming proteins in the flour during an autolyse?
They begin bonding and organizing on their own.
What is the result of less turning by the mixer's hook during an autolyse?
Less air is absorbed by the dough.
What is the benefit of the temporary absence of salt during the autolyse period?
Enzymes in the flour become more active.
What is the effect of protease on the dough during the autolyse period?
It weakens the protein bonds.
What is a major disadvantage of using an autolyse or rest period?
It requires waiting 15-20 minutes before continuing to mix.
Why do some artisan bakers still use the autolyse method?
Because of its distinct advantages in terms of color, extensibility, and flavor.
What is an alternative to using an autolyse or rest period?
Using a poolish or liquid levain.
How long would the dough need to ferment for if it doesn't receive sufficient gluten development in the mixer?
1 hour.
What did Calvel reduce to only 3-4 minutes in the mix process?
The mix time on second speed
How long did it take to make baguettes using the improved mix method?
4.5-5 hours
What was a characteristic of loaves made using the intensive mix method?
Bleached-out color and tight crumb structure
What did the improved mix method combine?
Positive aspects of machine mixing and desirable traits of traditional mixing
What was improved when compared to the intensive product?
The shelf life of a loaf
What was the outcome of using the improved mix method?
A ideal mechanized mix method for French bread
Study Notes
Autolyse and Dough Development
- Without agitation, gluten-forming proteins in flour bond and organize passively, reducing the need for turning and air absorption, thus preserving carotene pigments.
- Autolyse enables enzymes in flour to become more active, especially protease, which can degrade elasticity and make the dough more extensible.
- The temporary absence of salt during autolyse allows enzymes to work more effectively.
Advantages and Disadvantages of Autolyse
- Advantages: preserves carotene pigments, makes dough more extensible, and improves flavor and color.
- Disadvantages: requires a 15-20 minute wait before enzymes take effect, can be inconvenient or inefficient, and may not be suitable for mixers with non-removable bowls.
Alternative Methods
- Using poolish or liquid levain instead of autolyse can add flavor and extensibility to baguette dough while shortening mix time and eliminating downtime.
- Calvel's improved mix method involves reducing mix time on second speed to 3-4 minutes, adding one set of folds during fermentation, and using enough pre-ferment to supply organic acids.
Benefits of Improved Mix Method
- Produces baguettes in 4.5-5 hours, compared to 7-10 hours for the short mix method and intensive mix method.
- Loaves have good flavor, acceptable volume, and improved shelf life.
- Absent of bleached-out color and tight crumb structure characteristic of intensively mixed baguettes.
The benefits of using autolyse in bread making, including reduced oxidation and preservation of carotene pigments. Learn how this technique affects dough development and mixing.
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