Baking: Autolyse and Hybrid Mix Method

Autolyse and Mixing Methods

• Professor Calvel developed the hybrid mix method, also known as the improved mix method, in the 1960s, drawing on his knowledge of mixing and fermentation techniques from the 1920s.
• Calvel used pâte fermentée (pre-fermented dough) to create accentuated amounts of lactic acid, allowing for strong dough and good-tasting bread in 1-2 hours of bulk fermentation.

Autolyse Benefits

• Autolyse, a defined rest period between ingredient incorporation and gluten development, allows gluten-forming proteins to bond and organize passively, reducing the need for excessive turning and preserving carotene pigments in the flour.
• Autolyse enables enzymes to become more active, with protease working to degrade protein bonds and make the dough more extensible.

Autolyse Disadvantages

• The autolyse period requires a 15-20 minute wait, which can be inconvenient or inefficient, especially when dealing with multiple bowls of partially mixed dough.
• Mixers with nonremovable bowls pose an even bigger dilemma when including the autolyse.

Comparison to Other Methods

• Using poolish or liquid levain instead of autolyse can add flavor and extensibility to baguette dough while enabling a shortened mix time and no downtime.
• The improved mix method, which includes autolyse, offers a practical alternative to the intensive mix method, with better flavor, volume, and shelf life.

Improved Mix Method

• Reducing mix time on second speed to 3-4 minutes (instead of 10-15 minutes) allows for considerable gluten development prior to bulk fermentation.
• Adding one set of folds during fermentation and using enough pre-ferment to supply organic acids enables the production of baguettes in 4.5-5 hours.