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View Diary: Sunday Bread - Gluten Free Garlic Basil Bread (37 comments)

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  •  Ah, thanks. Another question... (3+ / 0-)

    ...what about autolyse?  Many of the artisan-type recipes I've seen call for mixing the flour, water and yeast/starter just enough to combine them fully, and then let it sit for twenty minutes or so, and then add the salt and knead.  This "autolyse" phase is supposed to improve the structure of the bread.  I've been doing this, but I can't say for sure if it's made much difference or not.  So many other variables exist, I guess I'd have to do a side-by-side comparison to tell.

    •  It is a real thing, but it is more obvious (3+ / 0-)
      Recommended by:
      allergywoman, caravanserai, Bill W

      in large batches than in a one or two loaf batch. If you were making 50 loaves at the same time it would be more important, just from the volume of dough you are making.

      Getting Democrats together and keeping them that way is like herding cats that are high on meth, through L.A., during an earthquake, in the rain -6.25, -6.10

      by Something the Dog Said on Sun Jun 19, 2011 at 09:41:52 AM PDT

      [ Parent ]

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