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Author Topic: Benefits of Autolyse ?  (Read 470 times)

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Offline schibetta

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Benefits of Autolyse ?
« on: September 27, 2022, 04:09:51 PM »
I want to come back into pizzamaking.

Generally what are the benefits of Autolyse ?

 ???


Offline Timpanogos Slim

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Re: Benefits of Autolyse ?
« Reply #1 on: September 27, 2022, 04:27:57 PM »
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.
Pepperoni is just American chorizo.
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Offline Pete-zza

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Re: Benefits of Autolyse ?
« Reply #2 on: September 27, 2022, 06:18:44 PM »
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

Offline HansB

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Re: Benefits of Autolyse ?
« Reply #3 on: September 28, 2022, 05:05:16 PM »
You're in France, look into Raymond Calvel.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline Pete-zza

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Re: Benefits of Autolyse ?
« Reply #4 on: September 28, 2022, 05:35:00 PM »
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

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