- This topic has 5 replies, 3 voices, and was last updated 1 year, 10 months ago by Walt Blackford.
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Well, I honestly cannot tell the difference from every other batch…is possible? Tastes good. Holds together when slicing. I’ll be happy to send photo by text to a cell phone…can’t send from my phone to an email. Long story.
That said, I will do a better job of following directions next time…
Just found your post, Katherine. I’ll provide a full report after they’re out of the oven and cool enough that I can slice and taste!
Loaves are rising in the pans. The dough is “lighter” or “fluffier” and a bit wetter than previous batches; however, this is the first time I’ve made a 4-loaf batch so that also could be a factor.
Walt –
I sent you an email with additional questions. Sounds like you are running the experiment. We’ll see how it goes. Then you and I should debrief!
My fingers are crossed. My questions were to get a little more clarity. Salt in the autolyse is unconventional but not unheard of…And, I would have coached to add a little more yeast when mixing, provided it is the Modern formula you are doing…
Rest assured there are multiple ways to a beautiful loaf! We can explore together.
Katherine
Walt here…just to make the story complete, I also added the salt into the autolyze!
I’ve combined preferment with autolyze and beginning to slap and fold…imagining a positive outome.
One of our bakers has accidentally added yeast to his autolyse. He is asking if the batch is doomed. I don’t feel I have the expertise to answer this question. My tendency is to tell him to go ahead and bake the loaves and test the outcome. But I also don’t want him wasting his time.
Do any of you seasoned, well-experienced bakers have any words of advice?
Thanks.
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