Autolyse + fat 2.0

So as promised I tried this again.

There were some changes. This time I used my go to bread recipe. Because I'm more familiar with it. Modifying this recipe for the experiment. First I replaced the one cup of milk with one tablespoon of crisco and one cup of water. I also added the baking soda and one egg. I also reduced the amount of yeast used to one and a quarter teaspoon. 

What I did.

I added all but one quarter cup of the water to all but one cup of the flour. Mixed this and let it sit for two and a half hours. Mixed one and a quarter teaspoons of yeast into the quarter cup of water. I mixed the sugar, salt, baking soda, crisco and egg to the one cup of flour. I then added the quarter cup of yeast water mix to this mixture. After mixing all this together i had to knead it into the autolyse. This dough is around 65% hydration so it's not going to make a loose sticky structure. Did not try to mix this in perfectly. Then took the dough out of the bowl and kneaded it a few times every half hour for three hours. Let it pan rise for an hour and baked it.

Results. Again the autolyse was mechanically perfect. Had windowpane after three hours. I did have to knead four or so times instead of stretching the dough each half hour because of the lower hydration. Using less yeast preformed as expected. Very nice rise. The structure of the bread is again what I'm looking for. Even and small. Now for the taste. This bread smells and tastes like bread. As long as it's flavor doesn't change tomorrow I'm calling this a complete success. Again the autolyse preformed perfectly with fat. This time four tablespoons of crisco. The only differences in ingredients was a stiffer autolyse, less yeast and no buttermilk powder.