Home › Forums › Baker Forums › Our Formulas › The Modern › NEW MODERN FORMULA – SEPTEMBER 15TH › Reply To: NEW MODERN FORMULA – SEPTEMBER 15TH
October 4, 2021 at 4:39 pm #5591
This is a great question. Technically longer is worse for autolyse. After about 2 hours of autolysing the flour starts to break down, you get starch degradation. This is straight from cereal scientist Ross Andrews Oregon State University. So we don’t recommend the longer autolyse, but if time gets the better of you don’t through away the autolyse, use it.