Steps of Baking Ep.2 | Autolyse

Autolysation is (if taken) the second step of baking. The process involves mixing all the flour and water of a dough recipe and leaving it to hydrate. Flour contains two proteins called glutenin and gliadin. When water is added the two proteins combine to form gluten.
The better your flour is hydrated the better the gluten development will be.
This is especially important for wholemeal breads and high hydration dough. The simple act of mixing flour and water and leaving it to sit for some time will help you with making a great loaf of bread.

📖 Read more ➡️ https://www.chainbaker.com/step-number-2-autolyse/

How to add salt & yeast after autolyse - https://youtu.be/rVEYaPMuDhk
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The Steps of Baking http://bit.ly/steps-of-baking
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Видео Steps of Baking Ep.2 | Autolyse канала ChainBaker