Author Topic: 12hr autolyse out of 48hr, how does this affect SD ratio?  (Read 54 times)

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Offline dylandylan

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  • Location: Dunedin, New Zealand
Inspired by Gsans, I've just mixed an autolyse for my Friday night dough.  I want a 48hr overall time, and I'll add the SD and remaining flour tomorrow morning.

t0 - mix 100% of the water, 50% of the flour
t+12h - add SD and remaining flour
t+24h - ball
t+48hr - bake

If my normal 48hr formula when I don't do extended autolyse is:  63% hydration, with 2.2% SD.

All things being equal, how should I adjust my formula? given that I'll be adding the SD a quarter of the way through the process, with only 36hr to do its job.

Any ideas welcome!!

Offline dylandylan

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Re: 12hr autolyse out of 48hr, how does this affect SD ratio?
« Reply #1 on: Today at 12:53:35 AM »
Answering my own question, I think I should treat it like a 36 hour ferment, and going roughly on Craig's chart I'll try 4%SD.

As we say down here... and maybe elsewhere... "worth a crack".

Offline Don Luigi

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Re: 12hr autolyse out of 48hr, how does this affect SD ratio?
« Reply #2 on: Today at 04:11:32 AM »
Hey Dylan,
Really eager to see/read what you think the Autolysis Process brings to the table!
On a neapolitan pizza journey with Wood fired oven Pizza Party 70x70
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