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Rediscovered the autolyse trick after 15 years of baking
Honestly, I learned to bake bread from my grandma in the 90s and she never did the whole rest-the-flour-and-water thing before adding yeast. Last month I tried an autolyse for a sourdough batch on a whim, just 30 minutes of letting the flour and water sit on my counter in Portland. The dough handled so much better, no tearing, and the crumb was way more open than what I got for years. Ngl, it felt like cheating but I'm not going back now. Has anyone else found an old-school method that a modern trick completely beat?
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