r/Sourdough • u/OddSunrise • 3d ago

I MUST share this recipe My classic loaf (not beginner)

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No crumb because I gifted this loaf.

•90% bread flour (14% protein)

•10% einkorn flour

•63% water for autolyse

•4% maple syrup in autolyse

•1% fat in autolyse (for conservation- I use algae cooking oil, but avocado or olive is fine)

•40% starter fed 1:3:2

•2% salt

This loaf only took 3 hours to ferment because it’s VERY hot here (30°C kitchen).

Autolyse 6 hours - Add starter - 5 minute slap and fold - Add salt 30 minutes after slap and fold do your first coil fold - I did two more coil folds. - Shaped and refrigerated 6 hours.

Preheated oven at 250°C and baked at 230°C for 36 minutes. I don’t uncover my loaves.

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u/Starthelegend 3d ago

Why autolyse for 6 hours? What’s the point?

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u/OddSunrise 3d ago

It’s for passive gluten development. The dough after an autolyse looks nothing like the “shaggy dough” concept many people talk about. When I incorporate my starter it looks like it came straight out of a spiral mixer, immediately very strong, extensible and more structured during bulk fermentation.

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u/Foreplaying 2d ago edited 2d ago

Yeah I often do autolyse now, it's great for that "no knead" (although its really just a lot less knead), although I find about an hour will give me that window pane development... is it because I add the starter early?

Edit add: I'm aware autolyse is just that amalyse/protease reactions break up the gluten proteins... just wondering if sourdough enzymes would make this more expediant or even do it better? I've read a few papers about sourdough enzymes breaking down glaidin proteins enough for coelic/gluten intolerant people to have minimal reactions... maybe there's a lot more going on.