Not exact matches
So,
in the beginning of
autolyse, your dough will be rough and sticky.
If your dough is dry
in the beginning, consider extending your
autolyse.
The salt goes
in after
autolyse.
Now that your dough has gone through the
autolyse stage, mix
in the salt water.
This process is called
autolyse (from Greek word meaning self - digestion) and it's a process of the protein protease starting to break down the proteins
in the flour when it's mixed with water.