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…
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.
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?