Small Tip: Temperature of Autolyse
Hey there,
This is something that I have noticed today.
Temperature of the autoyse indirectly matters (of course it does).
For us that are doing 30 minutes, one, two or 3 hours its nice if the dough is at higher than room temperature during autolyse. Why? Because when the starter is finally mixed in, it is mixed into the warmer environment of the bat, and that is beneficial.
Let me explain, I usually ferment my dough in my oven with a light on. It easily reaches 77-84 degrees (if i let it).
But I have always been autolysing on the kitchen counter. Why? Because i thought it doesn't matter, starter is not mixed in, who cares.
Today, for no good reason, I decided to put the autolyse mixture inside the oven with a light on, and it was at 77 degrees for almost two hours. I was presently surprised how after mixing in the starter the dough felt nicer, and it started fermenting earlier, the bubbles started appearing earlier, it was just a joy to work with. And everything came out a little bit better.
So that will be something I will continue to do :)
Would like to hear other peoples thoughts about this.
Thanks
I will give it a try.
It would be great if you report back if you noticed any difference as a data point.
Thank you
I have to use a proofer as my house is always cold. I Autolyse in my proofer at 79 degrees F. I like how my dough feels when mixing and think it improved my breads.
Right now, I am checking what temp my oven gets to, with the light on. I plan on testing out autolysing in the oven, later this afternoon.
Apparently, my ovens get quite warm from their little lights. My upper & lower ovens each registered at 68* with the lights off. My upper oven registered at 98*, and the lower oven was 102* with the lights on. Which made me wonder, what would the temp be, with the door ajar. By the time I figured out that the door ajar temp was 82*, the autolysing opportunity was over. If I were to start that now, I would be up much later that I would like to be, tonight. Sigh...I will try it another day.
My "room temp" is quite chilly, so I always autolyse, as well as feed the starter, with quite warm (but not hot) water. The autolyse is often still warm by the time I add my starter. :)
I have a Brot and Taylor proofing box that I use. My levain is in there after it is built and when I autolyse my dough I place it in there as well. As you’ve identified, when you add the levain to it, you are adding the levain to a warm dough ready to go and start fermenting quickly without having to wait for the dough to come up to temperature.
Benny