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sethc817mo ago
Yeah, that resting period (called autolyse) develops gluten before you even knead.
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barnes.kai7mo ago
My first try with autolyse was a big mess. I let the dough sit out for an hour, but I didn't cover it up. I was so caught up in the fancy term that I forgot the basic step. The gluten did develop, but the dough was too dry to knead properly. What's your go-to time for autolyse?
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olivia_anderson677mo ago
My first autolyse I forgot to cover it too, ended up with a dough skin like leather. I usually stick to 30 minutes for most recipes, that seems to be the sweet spot. Any longer and I start running into the same drying out problem you had.
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