Is Overnight Autolyse the Key to the Best Sourdough? | Baking Experiment

Welcome to my latest sourdough baking experiment: "Is Overnight Autolyse the Key to the Best Sourdough?" In this video, I'm diving deep into the world of autolyse to uncover the benefits and differences between a 16-hour overnight autolyse and a 1-hour autolyse for your sourdough bread. Ever wondered how these varying autolyse times affect fermentation, flavor, and dough structure? You're in the right place! I'll guide you through the science behind autolyse, explaining how enzymes like amylase and protease break down starches and proteins, making your dough more extensible and easier to work with. We'll explore how a longer autolyse can enhance the gluten network, hydration, and ultimately, the flavor of your bread. Watch as I demonstrate each step, from the initial mix to the final bake, comparing the results of different autolyse times. You'll see firsthand how the doughs react, their oven spring, and the crumb structure. Can a 16-hour autolyse really deliver a more flavorful and tangy loaf compared to a 1-hour autolyse? Let's find out together! Whether you're a seasoned baker or just starting your bread-making journey, this experiment will provide you with valuable insights and tips to elevate your baking game. I'll also touch on practical aspects like handling different dough textures, adjusting for hydration, and optimizing fermentation times. A key thing to remember is that autolyse can be used for more than just artisan loaves of bread. It can also be used for pizza dough, focaccia, ciabatta, baguettes, and even soft dinner rolls-just about anything where you want to generate gluten strength. Join me in this flavorful journey and discover if extended autolyse is the secret to your best bread ever. Don't forget to like, comment, and subscribe for more baking tips, experiments, and delicious recipes. Happy baking! 💥 Support the Channel & Save Big on Baking Gear! 💥 🍞 20% Off Organic Flour & Baking Tools! Get a HUGE discount on Sunrise Flour Mills’ heritage organic flours and baking equipment! Use my special link below to get 20% off your entire order (or subscription) at checkout. Click the link, look for "Baker Bry sent you 20% off!" and grab your code: https://www.sunriseflourmill.com/BRYAN12292 🔪 10% Off WireMonkey Bread Lames Upgrade your scoring game with these handcrafted, high-quality lames. Use my link for an exclusive discount: https://wiremonkey.com/discount/C1Z5YP7FNQ03?rfsn=7620011.21f3ce7 🥖 Baking Steel - 10% Off Get bakery-quality crusts at home! Use coupon code BAKERBRY at checkout: https://bakingsteel.com/bakerbry 🛠️ My Favorite Amazon Baking Tools 🛠️ These are my go-to tools for baking (affiliate links): Jar Spatula: https://amzn.to/44hKOUA Food Scale: https://amzn.to/4aVCo7U Pastry Brush: https://amzn.to/3xSFtHs Lava Rocks for Open Baking: https://amzn.to/4gFhnkJ VIDEO CHAPTERS 00:00 - Intro 00:49 - What is Autolyse? 02:12 - Experiment Start 05:07 - Initial Gluten Strength 08:51 - Bulk Fermentation Review 13:10 - Shaping and Cold Proofing 15:05 - Exterior Analysis 18:14 - Crumb Analysis 20:15 - Crumb Analysis By Slice 21:14 - Taste Test 24:21 - My Takeaways #baking #bread #sourdough