Do you need to autolyse for sourdough bread? | Foodgeek Baking

experiment time today i'm trying out four different methods of starting up your sourdough bread true auto leaves salted auto leaves fermental leaves and mix everything which one is the best hi i'm soon and i'm food geek today i'm going to try four different methods of getting your sourdough bread started one true auto lease which consists of mixing just flour and water which helps gluten development get started two salted autolease which consists of flour water and salt i know a lot of you people are convinced that this method is the devil and will destroy your dough and break down the gluten early on but i've tested this method before and it didn't seem to make any difference in the final bread then three there's the fermentalist which is the method that chad robertson of tartine fame is using and that consists of mixing flour the water and the starter which i guess is just flour and water it does start the bulk fermentation right away though so that may result in a shorter all-around bolt which is not in itself a bad thing then for the last one that i'll be testing which you've probably seen me be doing over the last couple months it's uh just mixing everything right away if this method brings the same or better results than the others this is absolutely going to be my go-to method from now on as it makes the whole dough making process a lot easier pause the video right now and let me know in the comments what method you think will give the best results i'll be waiting here if you're new to this channel i bake a lot of sourdough bread and i make delicious food from all over the world my goal is to show you how to get the most out of every ingredient and i want to teach you how to do that in simple and understandable steps so join me by subscribing and ringing the bell so you won't miss any future videos the dough that i'll be using today is an 80 hydrated dough 80 bread flour and 20 rye flour the inoculation is 20 which means that i'm using 20 starter by weight of the total flour the salt content is 2.6 which i think makes the bread extra delicious remember having a food item item with high salt content doesn't in itself make it unhealthy it's about how much salt you eat altogether i'm a total champion about making the most delicious food you can and then just eat a little less of it because it'll just satisfy you so much more my prediction for this experiment is that it will not make a lot of difference but we'll see after the breads are baked if you'd like to support this channel consider becoming a patreon which i'm linking in the card above or you can buy some merch or use the links in the description for tools and ingredients those links are affiliate links and will give me a percentage if you buy something thank you those were the words this is the experiment the formula for the breads baked in this video are linked in the description and the card above first i mix the flour and the water for the true auto lease i hold back 25 grams of water to mix the salt in later [Music] and i mix the flour the water and the salt for the salted olives then i mix the flour the water and the starter for the fermenter release here at the end i sprinkled the salt on top as i've seen chad robertson do uh in a video here on youtube it'll be mixed in later and then the last bread i just mix everything [Music] then i'll leave the doughs to rest for one hour then i mix the reserved water with the salt mixed in and the starter into the true oddly still [Music] then i mix the starter into the salted audeli dough and now i'll do the first set of stretch and folds for the fermentalist dough [Music] and then the first set of stretch and folds for the mix all dough and i'll let all the doughs rest for 30 minutes then it's time for the first set of stretch and folds for the true autolease [Music] and also the first set for the salted arteries then i proceed with the second set of stretch and folds for the fermental leaves [Music] and also the second set for the mix all then all the doughs rest for 30 minutes then i do the second set of stretch and folds for the true autolyse and also the second for the salted autorelease [Music] then i do the third set of stretch and folds for the fermental leaves [Music] i do a window pane test but fails so i put the dough away again and then the third set of stretch and folds for the mix all dough [Music] i do a window pane and it looks good so i put the dough into a bulking container and put it aside until the three other doughs are ready and then all the doughs rest for another 30 minutes then it's time for the third set of stretch and folds for the true auto lease [Music] a window pane and the dole is ready for proofing and then the third set for the salted [Music] autolease this dough is ready too [Music] and now the fourth set for the fermental lease [Music] and this looks good too so all four does go into the proofer and then i let the doughs ferment until they've grown 25 percent the fermentation the mix all are done at the same time so i pre-shape them [Music] [Music] then i let them rest for 20 minutes on the counter then i final shape both of them and put them into the fridge to so [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] so [Music] then an hour and ten minutes after the first two does were ready the other two are ready which makes sense because these two does have the starter mixed in an hour later so i pre-shaped them [Music] i let them rest for 20 minutes and then i final shape them [Music] [Applause] [Music] foreign [Music] and off to the fridge they go then about 18 hours later i preheat my oven after it's heated for about an hour i grab the first dough from the fridge this is the fermental lease i flip it [Music] i dust it i score [Music] and then i bake it and here it comes out of the oven not bad not bad then it's time for the mix all dough and here it comes that's looking great then the salted arteries [Music] wow that's that's wonderful and then the true auto lease [Music] wow very nice too [Music] let's have a look at the crumb of each of these breads first the true autolease [Music] nice open crumb [Music] then the salted arteries [Music] that's that's a really nice crumb too [Music] then the fermentalists a little bit tighter but still really nice [Music] and the last one is the mix all nice crumb too [Music] let's have a look at all of them at the same time [Music] well not unexpectedly it really didn't make a lot of difference when you mix things together the biggest difference was in the fermented yeast where the salt was sprinkled on top which is not a method that i'll be using in the future the dough was super slack which is not something that you'd want if you can avoid it for me the clear winner was in the mix all method because it's it both makes it a lot easier to make sure everything is totally distributed but it's also the least fussy method why make things more complicated when they don't have to be i hope you learned something today see you next time [Music] you

Channel: Foodgeek

Views: 56,744

Keywords: Foodgeek, sourdough bread, sourdough, autolyse, foodgeek baking, sourdough starter, artisan bread, baking, bread, autolyse sourdough, sune trudslev, foodgeek, foodgeek experiment, experiment time, foodgeek experiment time, how do you autolyse dough, fermentolyse, autolyse dough, autolyse bread dough, how to make sourdough bread, foodgeek sourdough, food geek, sourdough (food), high hydration sourdough, wild yeast, youtube cooking shows, shaping sourdough bread

Id: RjNHNI7nqsg

Length: 15min 51sec (951 seconds)

Published: Sat Aug 08 2020