Adding starter/levain after autolyse #shorts

See the transformation of the dough after just two hours after mixing flour and water! Yes, nothing else!

Autolyse is the resting period after mixing just flour and water, before starter/levain and salt is added to the dough. Autolyse begins gluten development, it allows the protein and starch in the flour to absorb water and it helps the dough to relax. As you can see at the beginning of the video, just after 2hrs of ‘resting’, the mix of flour and water is very stretchy. I performed the window pane test by stretching the dough between my fingers - it can be stretched so much, that you can see light through it.

After the 2hrs of autolyse, levain/starter is added to the dough and mixed together.

If you take a closer look at the video, you’ll see how the dough is transformed from a very wet and sticky dough (you can see that by observing the side of the bowl) and after 5-7min of mixing, it became smooth and stretchy again. Once this is achieved, the dough can rest for a further 30min before salt is added.

Want to learn how to bake sourdough? Check our website https://sourdoughfever.com for a beginner’s recipe with full instructions!

And if you have a question, I’m here to help!

Happy baking!

Тэги:

#Autolyse #Sourdough #Tutorial #Chleb #Brot #Bread #Dough #Sourdough_recipe #Artisan_bread

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