Adding Salt And Yeast To Autolyse

Home 9 Principles of Baking 9 Adding Salt And Yeast To Autolyse

Autolyse is a great way to hydrate the flour. Reducing mixing time and making the dough more extensible and potentially helping with oven spring.

But what do you do with the yeast and salt?

Adding yeast would initiate fermentation and that is most of the time not what you want during autolysation. Adding salt would make the dough tough because the hygroscopic salt would try and rob the dough of water.

Although you can add the salt by sprinkling it on top of the dough whist it is hydrating. That way it will only affect the top layer of the dough which is not a big deal.

In this video I will show you a couple of methods of adding salt and yeast after autolysation.

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

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