TIL letting bread dough rest longer fixes my dense loaf problem

I read on a King Arthur blog post that 30 extra minutes of autolyse can change the crumb texture completely. Tried it with my usual white loaf this Tuesday and the difference was wild, no more hockey puck. Has anyone else found a timing tweak that solved their recurring fail?

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riley5955d ago

Wait, didnt your loaf turn gummy and flat from that extra rest?