Autolyse is such a crucial step for developing flavor in sourdough, but I feel like it’s often overlooked. I recently tried extending the autolyse to 90 minutes, and the texture and flavor complexity really stood out in the final loaf. Has anyone else experimented with longer autolyse times and noticed a difference in their bread?
I totally agree that extending the autolyse can make a big difference. When I tried 90 minutes, I noticed the dough felt so much more alive. Have you experimented with different hydration levels during that time?
I’ve found that using a higher hydration level during the autolyse really enhances the dough’s extensibility. It seems to help develop a more open crumb structure in the final loaf. Have you tried varying the water content along with the time?