I've started dabbling in bread making, so naturally my youtube gives me a fair amount of bread related videos.

And then, Youtube showed me this super interesting video delving in the science of autolysis and why & when it can be interesting, incl. in comparison to industrial processes: https://www.youtube.com/watch?v=8ICSP9xq9o0 (from Novita Listyani and Seraphine Lishe channel)

See, I know I have limited knowledge about the details of bread baking and I also knew there was serious research on bread science. But I'm not sure I was ready to contemplate the depth of my ignorance to that extent (I will still watch other videos from that channel).

While I did not understood all the finer points, it seems that:
- To no-one surprise, a French scientist is at the origin of the interest in autolysis.
- Flour strength in France in the 70s was a problem.
- ... as in: the type of wheat grown in France was not conducive to good bread making, requiring the adjunction of bean flour for multiple reasons.
- My lack of chemistry knowledge is deep.

#bread #baking #science #autolyse

Do the other home bakers out there #autolyse their flour and water first? I've started giving my dough a 30 minute autolyse before adding the yeast and salt and I find the dough is much easier to work afterwards. I can't see any downside.

Just the thoughts that run through my head as I knead and start dreaming of Friday's Detroit style #pizza I'm putting together. Pic tax from last week.

First #fruitLoaf utilising the #autolyse process. Looks like it turned out well. Have to wait for it to cool to check the crumb and flavour.

#breadPosting #bread