Benefits of Autolyse ?

[schibetta]

I want to come back into pizzamaking.

Generally what are the benefits of Autolyse ?

 

[Timpanogos Slim]

I figure it probably depends on your planned fermentation time.

For a general overview, the King Arthur blog post is pretty informative:

https://www.kingarthurbaking.com/comment/502286

But they're making bread, and presumably doing a relatively quick ferment.

Pizza crust isn't exactly bread. It's not entirely not bread, but I am pretty sure i have seen some say that for pizza, it didn't help except with whole wheat, or that it didn't make a difference when using a long (12-24hr) RT ferment.

[Pete-zza]

I want to come back into pizzamaking.

Generally what are the benefits of Autolyse ?

 

schibetta,

You might want to check out the term AUTOLYSE in the forum's Pizza Glossary at:

https://www.pizzamaking.com/glossary.html

If you want to do a much deeper dive, you might check out the autolyse links in this post:

Reply 8 at https://www.pizzamaking.com/forum/index.php?topic=68655.msg663901;topicseen#msg663901

See, also, Reply 4 at https://www.pizzamaking.com/forum/index.php?topic=43242.msg433079;topicseen#msg433079

Peter

[HansB]

You're in France, look into Raymond Calvel.

[Pete-zza]

schibetta,

For a few tidbits about Raymond Calvel, see the CALVEL (Prof. Raymond) entry in the forum's Pizza Glossary at:

https://www.pizzamaking.com/glossary.html#index_c

Peter