After the dough's autolyse
period (about 20 minutes for white flour, and as much as 40 for whole-grain flour), sprinkle the salt over the dough and mix it in using your hands.
Autolyse can last up to 1 hour for the bulk of the dough.
Yeast, salt, and stiff preferments are added to the dough after an autolyse because both ingredients work to counter its effects.
In some recipes, the salt is added with the other ingredients before the autolyse. In other recipes, the salt is added after the autolyse.
* A short rest or autolyse allows the gluten fibers to line up and develop properly, producing better gluten.
If extensibility is compromised, higher hydration or autolyse will help regain a better balance.
When making dough using autolyse, the preferment should be added to the final dough, along with yeast and salt, only after the autolyse resting period.
Autolyse, working with liquid preferment (favoring protease activity), or the addition of deactivated yeast would be some ways to decrease dough elasticity and get better working characteristics.
For example, a lack of extensibility can be fixed with the use of an autolyse, while a lack of crust color can be adjusted by adding malt to the formula.
Just as in lean dough mixing, the baker can choose to use an autolyse
for laminated dough.
Also known as the developer of the autolyse
At the 65th Meeting of the General Assembly of the International Viticulture and Viniculture in Paris this method was approved and included in the "International Code of Process Techniques." The distinguishing feature of the new method resides in the physico-chemical and biochemical processes occuring during bottle champagnization, which includes secondary fermentation, autolyses
, biogeneration and wine maturation.