Is it possible to
use the autolyse method of kneading, that is, knead for a few seconds, rest for 10 mins, repeat twice, rest for 30 mins.
The next weekend I was holding my «Mastering Flavorful Breads» class where
we use autolyse, biga, poolish, and sourdough to make some very flavorful breads.
Not exact matches
This bread
uses a poolish and an
autolyse to bring out as many flavors as possible.