For you I created the perhaps most complete deep dive on dough autolysis we baking nerds have ever seen. We will be having a look at 1 dough which was autolysed and another one where we didn't autolyse. We will closely compare each step from dough to the final bread. In this case I am using a sourdough, but the same effects can be observed for yeast based doughs as well, such as pizza dough for instance.

Recipe for each dough:
300 grams of bread flour (15% protein)
100 grams of whole wheat flour
320 grams of water (80%)
80 grams of sourdough starter (20%)
8 grams of salt (2%)

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blogflour'>https://thbrco.io/blogflour'>https://thbrco.io/blogflour'>https://thbrco.io/blogflour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/draxflour'>https://thbrco.io/draxflour
For ze Germans T550 at Rewe 1112% protein: https://thbrco.io/reweaurora'>https://thbrco.io/reweaurora
Mulino Padano 15% protein: https://thbrco.io/mulinoflour'>https://thbrco.io/mulinoflour

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blogflour'>https://thbrco.io/blogflour'>https://thbrco.io/blogflour'>https://thbrco.io/blogflour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/draxflour'>https://thbrco.io/draxflour
For ze Germans T550 at Rewe 1112% protein: https://thbrco.io/reweaurora'>https://thbrco.io/reweaurora
Mulino Padano 15% protein: https://thbrco.io/mulinoflour'>https://thbrco.io/mulinoflour
Strong whole wheat flour: https://thbrco.io/wholewheatflour

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Get my starter Bread Pitt: https://thbrco.io/mystarter
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/coolingrack
Digital kitchen scale: https://thbrco.io/kitchenscale
Dough scraper: https://thbrco.io/doughscraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutchovenbatards
Dutch oven round (Lodge): https://thbrco.io/dutchovenround
Dutch oven with glas lid (Brovn) BREADCODE = 5% off: https://thbrco.io/dutchovenglaslid
Infrared thermometer: https://thbrco.io/infaredmeter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loafpanregular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loafpanlid
No stick spray (vegetable based): https://thbrco.io/nonstickspray
Oven gloves: https://thbrco.io/ovengloves
pH meter to check acidity: https://thbrco.io/phmeter
Weck starter jars: https://thbrco.io/weckjars

Useful videos:
Debaked ep. 1 Pizza journey to Napoli: https://thbrco.io/debakednapoli
Debaked ep. 2 Journey to a flour mill: https://thbrco.io/debakedflourmill
Discard starter bread: https://thbrco.io/discardstarterbread
Fermentation time table: https://thbrco.io/fermentationtimet...
Make a sourdough starter: https://thbrco.io/makesourdoughstarter
Make your starter more active: https://thbrco.io/moreactivestarter
Recommend sourdough bread recipe: https://thbrco.io/sourdoughrecipe

Chapters:
0:00 Intro
1:11 How to autolyse your dough
8:34 No autolysis dough
11:05 Both doughs after strength development
18:31 Both doughs 8 hours later
22:32 Dividing and preshaping
24:52 Baking the doughs
25:24 The verdict

#sourdough #baking