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FAQ: Should I autolyse (#49)

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This updates the FAQ adding a note on autolysis.
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Hendrik Kleinwaechter
2023-02-24 22:43:29 +01:00
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commit 877b1e9dcb
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19
book/troubleshooting/misc.tex
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@@ -546,3 +546,22 @@ when making the actual dough.
Please refer to section \ref{section:readying-starter} "\nameref{section:readying-starter}"
for more information on the topic.
\section{Should I autolyse my dough?}
In 95 percent of all cases, an autolysis
makes no sense. Instead I recommend
that you conduct a fermentolysis. You
can read more about the autolysis process in
section \ref{section:autolysis} and
more about the topic of fermentolysis
in section \ref{section:fermentolysis}.
The fermentolysis combines all the benefits
of the autolysis while eliminating disadvantages
such as having to knead the dough multiple times.
The autolysis only makes sense when you might
bake a fast fermenting yeast-based dough with a
high yeast inoculation rate. But even in that
case you could just lower the amount of yeast
to fermentolyse rather than autolyse.

2
book/wheat-sourdough/wheat-sourdough.tex
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@@ -485,6 +485,7 @@ allows me to skip the so-called autolysis step completely (more in the next chap
Making dough becomes very simple.
\section{Autolysis}
\label{section:autolysis}
Autolysis describes the process of just mixing flour and water and letting
this sit for a period of around 30 minutes up to several hours. After this
@@ -536,6 +537,7 @@ For that reason, I am strongly advocating utilizing the fermentolysis approach
which greatly simplifies the mixing and kneading process.
\section{Fermentolysis}
\label{section:fermentolysis}
The fermentolysis creates you the same advantageous dough properties the
autolysis creates without the headache of mixing your dough twice. You do this