I have a recipe that calls for a dough to be autolysed (long bulk ferment while stretching and folding the dough). I’m fortunate to have access to a stand mixer. Is their any advantage to doing the autolyse? Should I just kneed it in the mixer to save time?
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Very nicely explained. I would also add that autolyse really helps with slower absorbing flours, whole wheat or oat for example.
If you want a softer bread, it helps.
What are you making? The long ferment is usually to give a stronger flavour and it might affect the final texture too. Personally I’d make a different recipe if you want it to be faster.
