Why no Autolyze? What happens if?

So, I am asking why as I am trying. Why not autolyze and then add salt and fillings? Less what happens if and more why does it happen if you do it that way?

Eli Hurwitz
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1 Comment

Maurizio L. August 24, 2020
You can certainly autolyse this dough (I'd probably do 20-30m). If you do, you'll find you might need less mixing time to strengthen the dough. I would still wait to add the mix-ins until bulk fermentation, but that's a personal preference, really. You can add them at the end of mixing as well!
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