Autolysis with fat. I have had several people ask me about this. So, here we are. Another experiment to see why we should or should not do it. Gluten is made up of two proteins, glutenin and gliadin. It is when water is added that they combine to form gluten. If flour is well hydrated it results in good gluten development. For a more detailed explanation on how to autolyse your dough click here.
By adding fat into the mix, the proteins get coated. The fat coating prevents the proteins from connecting and forming long gluten strands. That is why shortbread is called shortbread. It has truly short gluten strands resulting in a crumbly texture.
Autolysis is normally used for higher hydration ‘lean’ dough. Lean meaning that it does not contain fat. The main purpose of autolyse is to shorten mixing time thus preventing the dough from over oxidizing. This is only possible when using a mixer, but in short, a dough gets over oxidized by mixing too long and loses colour and flavour because of it. We are not powerful enough to over mix dough by hand.
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CHAPTERS
0:00 Intro
0:53 The two doughs
3:00 Kneading fist dough
5:00 Kneading second dough
7:00 Folding
8:40 Final proof
9:36 Messy experiment
11:12 Recap and conclusion
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#Bread #Baking #ChainBaker
