Tomorrow I plan to make a 60% whole wheat 80% Hydration sourdough loaf.
The last time I soaked the whole wheat flour 6 ours and the white flour 1 our.
This time a soak the whole wheat about 18 ours. It is standing on the counter right now.
Not sure how long I wil soak the white flour tomorrow but I have plenty of time to think that out.
I am curious how this turns out.
Does anybody here tried this already?
What you're looking for is a balance of extensibility and elasticity.
A longer autolyse will give you more extensibility. Elasticity can be managed through hydration - lower the hydration to keep elasticity needed when using a long autolyse.
And then if you balance the two for the flours you're using, building structure will be the third leg of that stool to give you the loaf you're looking for assuming that everything else is in place (ie: starter health, process, etc).
I can't speak to which amount of time is better or worse on such a long autolyse as I've not gone that long. You'll have to play with that and experiment to dial it in.
The question I'd ask is what's the goal you're after with your choice of 60 and 80. You may find other ways to get you to the loaf you're looking to create. And why what didn't you like from the last time you tried a long autolyse. Those answers may solicit more replies that can help you to dial in the loaf you're looking to make.
Good luck..
Thanks for you the info.
Actually the main reason is that Inwant to autolease the night before.
I did read on a other site that you can even keep the autolysed flour in the fridge for a few days.
So thats why giving this a try.
It turned out a bit of a sloppy mess.
Lots of gluten but very wet.
So the same amount of water but a longer soak give a wetter dough.
I let it ferment and see if I can bake something of it but I don’t think so.