this post was submitted on 25 Aug 2024
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I have a recipe that calls for a dough to be autolysed (long bulk ferment while stretching and folding the dough). I'm fortunate to have access to a stand mixer. Is their any advantage to doing the autolyse? Should I just kneed it in the mixer to save time?

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[–] Kolanaki@yiffit.net 3 points 4 months ago

If you want a softer bread, it helps.