After the autolyse I added one cooled sautéed leek, a tsp.
When I first heard about omitting the salt until
AFTER the autolyse stage (the next step) I was puzzled... it seemed a foolish and unnecessary step, but trust me, it's important!
The salt goes in
after autolyse.
Add additional flour if necessary
after autolyse.
Your dough will be easier to shape
after autolyse.
250 grams leaven from above 800 grams bread flour 200 grams whole wheat flour 1 1/2 cups red quinoa, soaked overnight 20 grams salt 750 grams water (at 85 degrees), plus another 50 grams for
after autolyse Rice flour (or bread flour) for dusting
* A Note on Salt - as you continue to bake you'll notice that some bakers prefer to add the salt only
after autolyse.
Not exact matches
After you've mixed your
autolyse, prepare the seed mixture.