@@tomypreach What do you mean Adam hasn’t explained anything? He explained what autolysis is in a way comprehensible enough for a person with common knowledge to understand. Yes, you could go even more into detail like how the globulary proteins are hydrolyzed and then forms gluten fibrils but you don’t have to be so pedantic.
I have done MANY autolyses of different kinds. I agree with you, salt nor yeast makes a difference in practice. I simply mix everything and let it sit for 20-25 minutes and it always comes out magnificent
Agreed. There’s a sourdough baker on RUclips called Food Geek and he compared sourdough loaves in which autolyse was used versus those where it wasn’t and found no appreciable difference. I think with something like a sourdough especially, it just doesn’t really matter since the amount of time the bread takes to ferment is quite long.
@@Legomyegoorj Sourdough is way way lower in PH than chemical yeast. Depending on how acidic your "levain" is, you might want to add it later, after the autolyse.
Isaiah 66:17 King James Version 17 They that sanctify themselves, and purify themselves in the gardens behind one tree in the midst, (eating swine's flesh), and the abomination, and the mouse, shall be (consumed together), saith the Lord.
Adam, I would be really interested to hear your take on the differences between jam/jelly/preserves/conserves/marmalade/fruit sauce, etc., and a brief history of jam too. (Perhaps paired with a jam, scone, and clotted cream recipe?).
It would be interesting but boy, those comments are going to be brutal. The terms are colloquial and not fixed. Therefore everyone's ideas are probably different. For me: jelly=set juice; jam=jelly with fruit bits; preserves=similar to jam but with more fruit; marmalade=jam made with citrus peels; fruit sauce=any cooked down fruit, normally with sugar but not expected to set or be preserved.
@@kjdude8765 Not to mention it also depends on country /language / culinary tradition. You might find places that use various terms interchangeably or differentiate their terminology based on different factors/aspects (like how much sugar you add, what kind of fruit you use, is the fruit whole, diced, crushed, pureed, pressed, etc.).
@@kjdude8765 You may be right, though one reason I thought to mention it is because he's made some videos that deal with subjective semantics and etymology (the cider one for example).
@@kjdude8765 I mean, all those definitions sound spot-on for my understanding of fruit/sugar combinations, so maybe there won't be too much disagreement to be had.
Hey, I started watching your videos last week because of two topics I was researching - baking steels and Neapolitan high hydration pizza. I'm a sourdough bread baker and I'm reading one of Prof. Calvel's books right now (the English translation of "The taste of bread"). So overmixing, overoxidation, overfermentation, are (all different) problems that I found more obvious in big bakeries - where the batch sizes are big, the mixers are big and there's a strict timeline. One is tempted to add more sourdough/yeast, use hotter water, develop the dough more fully inside the big mixer or do other things to quicken the maturing, but they all degrade the flavor and keeping quality of the bread while often contributing to its volume. Making hundreds of loaves requires different technology than mixing 1 kg of dough at home. It's totally fine if a home baker "takes shortcuts" and is happy with the results because bread is awesome! But one can't learn from the blog post on King Arthur's site or from youtube and to conclude that it will work equally great on the large scale and would give consistent high quality results. All of this to say, is that the autolyse does improve taste in my opinion, if you compare the gentle maturing you receive with this technique to working hot and fast. As for color, all wheat bread is rather white, but extreme white overoxidized dough has higher volume and less flavor that bread made in a gentler method. I love these discussions and could go on forever haha. Thanks, take care!
By the way, Prof Calvel was born in 1913 and has taught French style baking in the US, Japan and other countries, making actual shifts in Japan's baking industry. He saw huge shifts in industrialization before and post WWII, and mentions a big improvement in the quality and strength of flour in 1939. So I think that was the era of overmixing and speeding up that he was criticizing in his books and articles, not the later decade of the home mixers of the 1970's.
This makes so much sense. My MIL makes amazing bread and she doesn't knead very long at all, but hers is the most amazing bread ever, and she let's it sit for about 20 minutes!
I've been making heavy use of this alongside the cold ferment strategy to have "pizza dough" ALWAYS ready in the crisper for a few weeks now-- two big tupperware containers, just mix up a single pizza's worth of flour oil yeast sugar salt water, mix it up with the handle of a butterknife or something and pop it in the fridge for a few days. Couldn't be easier-- could be _better,_ but perfectly serviceable pretty good bread trumps GREAT bread that can take a dozen times more sweat in overall net "happiness" gain, nine times out of ten at least when easily distracted and slow-to-commit people like me are involved.
@@yiftach2949 Quality-wise. It's a convenient and very easy way to make pizza dough, but unless you get lucky or put in a little extra elbow grease at _some_ point it's probably going to come out a 7/10 at best. Which certainly isn't _bad_ but it could be better.
@@hankhill5616 Maybe a cup or so? I eyeball everything except yeast so it's hard to tell, but I'd guess around 3/4 of a cup of water, 1 tsp of yeast, a pinch of salt and sugar, a few glugs of olive oil, and a cup or so of flour. Really I just mix in flour until it's dry- mix in more oil if it's TOO dry.
My mom has been doing this for my entire life. She mixes the dough up, gives it a very light knead, then puts it in a bowl with a towel over it to 'pre-rise' for about a half hour. Pretty sure she's never heard of autolyse, it's just how her mom and grandma did it!
I've been using a 24 hour recipe lately, works really well. Salt, yeast, flour, water; barely mix at all. Let stand for 12 hours, it may still have dry regions. Fold it over itself a few times, let stand for another 12 hours, bake in cast iron with lid. I daresay it could be shortened by quite a few hours, but it's so much easier to plan if you start exactly one day in advance.
I do similar but do the first phase cold overnight then second prove in the warming oven in the morning. Takes maybe an hour to have fresh rolls ready for breakfast.
The long rest or long ferment really makes a big difference! When I have been baking bread I always start with kneading it until done, will incorporate autolyse hence forth, and then just leave it to rest in room temperature for like six hours and then in the fridge for anything between 24-48 hours. A long wait but so worth it:)
In case you're wondering, your way of saying "lysis" isn't more faithful to the original Greek pronunciation - in Greek, it originally had a /y/ there, which is the ü sound in German, or the "ee" in English "peel" but with pursed lips. However, you do pronounce it the same way most English-speaking scientists pronounce it, so if there is such a thing as a "correct" way to say "lysis", you nailed it.
So I've been confused about this for a while as the y looks to my brain that had 4 years of ancient greek just likes a gamma (γ) which is definitely not a vowel
@@svenwouters9547 yup, that's the symbol used for it in the IPA. the Latin letter Y originally came from Greek upsilon, even though Latin lowercase y looks nothing like Greek lowercase υ. I used the IPA because there was no real English analog for that phoneme
I have been baking bread for ages. I have made every mistake possible. I also have broke every rule of baking bread, And it still comes out fine. Here is the deal, Adam pretty much spelled it out too. The outcome of your bread mainly depends on your formula, bake time and temp. All other mistakes your bread will forgive you. I do the autolyce. It does help absorb flour and start gluten development. I have bloomed my yeast in salt water, used water from areas when they say you can make bread with and Have done blind tasting with using different methods and it always comes out good.
I used this method for a very sticky cinnamon bun dough and it helped immensely, spared myself 20 minutes of pain :) they also turned out to be the best batch of yeast dough I’ve ever made
I really love this type of cooking videos of yours! Talking about the benefits or in general of one specific thing and then going very deep into how it chemically works. It really gives a deeper understanding of the process, probably completely unnecessary but the nerd in me absolutely love it:D
I don't even knead. After getting it together into something resembling a cohesive mass, I rest it, come back, fold it a few times, rest it again, come back, fold again...just do that a 3 or 4 times, ball it, and let it ferment. Consistently excellent results every time. It's even easier with high hydration doughs. I don't even use my KitchenAid mixer for pizza doughs anymore. It's too much work that way, lol.
Yes, turn and fold works wonderful for high hydration dough. Letting time do the work for you is the whole basis for the even less work, no-knead dough.
This is, to me, what made Adam's channel better than any other channel. He doesn't just give you a recipe and tells you "just do like this it's better". He's gonna tell you why he does something, why he doesn't do something, the pros, the cons, and let's you figure out what you want with the infos he gave you. Thanks to him I don't spend 20 min stirring risotto for no reason anymore, I make the best brownie I ever ate, and many more tips. I'm a regular home pizza maker. I'm 100% gonna try this and I have no doubt it's gonna come out as my new standard of making pizza. Thanks Adam.
As somebody who doesn't like to knead, this advice is life-saving to me. Now I might never opt to buy pre-made pizza dough ever again. Thank you very much!
Just know that the trade off is time. You will need much less yeast (so it doesn't overferment during the long rise) and it will take 3-4 hours with a few turn and folds to get the dough developed. Someone else in the comments said they mix everything up and put it in a container in the fridge for 2 days and it comes out pretty good.
Deeply appreciate you doing the research. As a scientist, this will make my life so much easier since I now understand how autolyse works and now I can reasonably anticipate how the rest of my bread ingedients will interact. I can now rearrange my recipies for max flavor and efficiency!
I've been baking sourdough bread at home, and the autolyse is almost essential when working with dough that is 70-80% hydration. Otherwise it will be unbearably sticky and unworkable.
I am just used to such smooth ad transitions from Adam, I was instantly dissapointed that this was not that smooth. As if it is norm to have such good transitions. Nice job Adam !
Found a recipe online for regular old home made bread. one step in the procedure was stir the stuff together and let it sit 10min. Now I know why. Think I'll try 20 next time. Thanks for all the great information!
People who think that autolyse improved their dough might get that idea because they weren't properly kneading it without autolyse. The process simple allows to reach that ideal stage quicker and easier.
also that the dough becomes far more supple as it hydrates & autolyses, so that at that point you actually 'can' knead it properly. The 10-15 minutes they were trying to shove protein around was largely wasted effort as the autolyse was just happening anyway.
I'm surprised that this wasn't figured out thousands of years ago, and been the default for breadmaking ever since. I do an overnight rise with all the ingredients included, then three or four stretch-and-folds over the course of a few hours, and that's it. Makes great bread with minimal effort.
Agree with Quintem here. Its most likely that the wildly flactuating flora and fauna, along with also not having access to as pure flour or yeast most likely meant that something like autolyse or letting it rest for 12 hours without a lot of preperation is difficult.
Love this! I had a feeling that you didn't necessarily need to knead dough given my chemistry and biology knowledge. I am a biology major (concentraring in biochem tho) with a love for baking and cooking. I absolutely nerd out when I do both. I definitely want to read Buehler's book!
Adam, you really need to make a video on gluten/seitan. It's delicious when cooked properly and quite versatile. It also ties in well with gluten formation and this video.
As I understand it, it's one of the most wasteful foodstuffs imaginable -- it's made by just washing everything out of flour and binning it, cos there's no efficient way of capturing and using the by-products.
@@nialltracey2599 You do rinse away the starch component of flour, but calling it "one of the most wasteful foodstuffs imaginable" is not even remotely accurate. There are many other considerations that need to be taken into account when considering food waste- shelf life, land use, resources consumed to produce a certain mass of the food, etc. And also very importantly, the usefulness of what is being "wasted". Let's face it, most people in developed countries don't need the starch that is washed away in the process of making seitan. Throwing away things that would have had no positive effect (or that would have had a negative effect) isn't waste. It's like parents telling children to eat all of their food because there are children starving in Africa. The children in Africa won't be helped one iota by an American kid eating a full plate, and a kid having to habitually eat more than desired will just lead to obesity and its associated health problems. In a way, not "wasting" food by eating unnecessary calories that will likely just end up having negative effects is the biggest waste of all.
I almost always add "vital wheat gluten" to most of my yeast doughs - they hold their shape better that way. But sometime some of the people I'm feeding are gluten intolerant, so I have to bake some extra bread without it.
I watched the video this morning and it made me decide to try autolysis out on aniseed rusks, which I hadn't made for 5 months since I don't enjoy kneading. (According to the recipe instructions - which I always followed in the past - the dough has to be kneaded for 10 minutes.) This time I let the dough (with all the ingredients in - sugar, salt, butter etc.) autolyse for 20 minutes and only kneaded it about 3 minutes. The dough was elastic almost the moment I started kneading; it rose and baked beautifully. This is a game-changer for me.
Autolyse is one of the best techniques I have found when working with high hydration recipes. Less time in the stand mixer and much easier to work with otherwise difficult dough. I even do it for lower hydration recipes just to save time. I do it between 30 mun-45 min for strong flours and 20-30 minutes for weaker flours. I have hear autolyse does weaken the flour which is important to not over-autolyse.
I've actually been using autolysing because a whole wheat bread recipe advises it. My father needs low-sugar, low-carb recipes and whole wheat flour just infamously refuses to soften or even come together in an elastic dough without using some fancy baking tricks to make it act more like all-purpose flour.
Yeah I always do this for whole wheat bread, since it doesn't take kneading very well and the bran needs some time to soak up more water. I can either spend ten minutes kneading and scraping sticky dough off my hands and the counter or just let it sit for ten minutes then give it a few turns. I put in all the ingredients at the beginning, except sometimes oil, which can make weird clumps if it gets in the dry flour.
I discovered this autolyse procedure by accident myself. This is the first time I have seen this ever mentioned even after reading several baking and cook books. I would find kneading dough with flour quite difficult but resting for 20 - 30 mins after initial mixing made it so much easier to knead. I had assumed giving it some resting time allowed the water to more evenly hydrate the flour particles but evidently it is doing more than that. I also noticed that there would be some raising from yeast activity during this time and wondered whether the extra volume created helped to absorb excess water. That's just my own reasoning on the matter but thanks for giving some explanation as to what is really going on. As a side note I prefer kneading with oil as this preserves the water/flour balance better than using flour, which may have been where my first attempts were falling flat.
I'd heard of autolyse but have not done it, as right now, my bread baking is when I make pizza. I use the Fleishman's yeast recipe that's found on the pizza yeast packets and online on their website. I initially found the recipe off the packets, then got it from online. Anyway, it does not require any rising, but I do that step as I almost never use pizza yeast these days (it helps with reducing spring back and is much easier to roll out for inexperienced bread bakers). Anyway, I use the food processor for the initial kneading by putting in the ingredients and yeast/water/sugar mixture (to proof), the oil and salt, and about a cup and a quarter of flour or so and whizz up until it forms a ball and cleans the bowl some, then let it run for about 3-5 min, then turn out onto a floured surface. I do what I learned from the late, great Julia Child, and that is slap the dough around on the counter no more than 3 minutes before rolling into a ball and into the rising container, a 3.5Qt Cambro container that's been spritzed with cooking spray, then I spritz the top of dough and put the cover on it, and place it at the back of the stove while the oven is heating up to rise to almost double. That is the ONLY rise I give it, it's also like letting it sit and rest, except it rises to almost double in size. Then I pour it out onto a floured surface, and gently fold it several times then form a ball again, by this point, the dough is smooth and then roll out into a 12" pizza. This same dough can be rolled out to 16" for a thin crust if desired. It's easy to do and I can have the dough made up, rolled out, ready for the topping(s) and then bake at 550F for 10 minutes. Works every time if I don't screw something up in the process and happens every so often. I should say, I've done this for a while and have honed it and refined it to where I now use active dry or rapid rise pretty much exclusively and have added the rising step. This became the way when I got yeast whichever was available during the height of the pandemic when many food staples were scarce, like yeast, flour and sugar.
I have made sourdough for the past 10 years and played around with it a lot. Adam is really hitting the mark, but I think it's only going to really land with people who have already worked through the basics. So much of this stuff is guided by the "vibe of the thing" and that is really hard to impart with videos like this.
I'm sure you know there's demand for this already, but Mr. Ragusea, I want nothing more than a video series explaining to me all the properties of the holy Trinity of water, flour, and yeast. I'm tired of trying to understand and remember recipes that have decided *this is how you make this bread*. No, no more, I want to start with the bread/dough/noodle I want to end up with in my mind, and from my knowledge of the fundamentals of bread-making, understand the ingredients and processes that allow me to go from raw ingredients to finished pastry. Please, Adam, there's no book (as far as I can tell) that covers the process of going from dough to food. I will pay good money for something that teaches me how to do it myself.
Pasta: use enough water to make the dough come together and workable, but not enough to make it too sticky or soft. If it's too soft, it won't hold shape, and too sticky makes it clump into a mess when you try anything. Too low hydration is mostly just a workout. Hydration will vary based on the protein content of your flour. I see 35-45% hydration pretty often, but it varies a lot. For drying, use the minimum amount of water reasonable for more even drying, which helps prevent cracking. Noodles: more or less the same as pasta. Some noodles call for a base (ph>7, usually around 10ish) for a number of reasons, such as strength or stretchiness. Bread: 65-85 % hydration. Mostly personal preference, and this affects how it's cooked. % hydration is a ratio of flour to water. 100% is 1 flour to 1 water. 50% is 1 flour 0.5 water Hopefully something there was helpful
Ratio by Ruhlman would explain a lot of what you want know! The book is focused on by weight ratios behind a lot of recipes but in short, an average bread dough is 5 parts flour to 3 parts water (or sixty percent hydration) with 2 percent of the flour's weight in salt added. Drier doughs (55 percent hydration) form tighter bubbles and are chewier, like bagles. Wetter doughs (70 percent hydration) form much bigger holes inside the crumb as the steam expands
I just decided to bake today after a long hiatus. I said to myself, eh, I'll try this autolyse thing. Then RUclips notifies me about this video. Talk about timing!
When he brought out the shirt I was convinced he was about to launch into an incredibly smooth ad transition about a monthly subscription to shirts or something like that.
Interesting! I'd long ago - mainly out of laziness rather than from any knowledge of the topic - gotten in the habit of mixing most of the flour with water and yeast and letting it ferment for half an hour or so before adding oil and salt and kneading in the rest of the flour. I'll have to try the "add the yeast later" approach one of these days.
I've been a millwright building industrial bakeries for 30 years, the biggest places. I don't remember ever seeing any bakery use the autolyse. Most industrial bakeries use mixers in the 500 to 2000 pound of dough range (wonce moved a 3500), they are equiped with 25 to 100 hp electric motors. Those large mixers have no problem kneading the dough, most kneading that is done after the first rise is done as some sort of conveying system.
You finally covered this topic, thank you but you left a new concept (at least new for me) kind of in the air: over kneading. I might be wrong but it's the first time I heard you talking about it. I think this video would have felt more complete with some examples of how the dough looks when it's over kneaded. I appreciate the basic explanation of dough getting too white and too chewey though, thanks. I always thought you could not overknead dough, I even bring my dough to the point it looks like bubblegum that just won't stick to my hands, but I'll look out for this from now on. I run a small pizza service that pays my bills since pandemic started, and it's only possible because of your channel, thank you Mr. Ragusea, I hope the first part of my comment didn't sound too rough. Regards.
Overkneading is only a thing if you have machine assistance. There's a RUclips video that goes into more detail on this ("Can You OVERKNEAD Bread Dough By Hand? (Yeasted) - Bake with Jack") but it basically says that even if you're being extremely stupid with your hand kneading you can't end up with overkneaded dough.
@@trevorc4413 thank you very much, I’ll watch it, I’m genuinely interested, I want to see how over kneaded dough looks like even if it can only done with a machine and I don’t have one myself. Then I guess my bubblegummy dough is fine.
@@trevorc4413 Thank you, great recommendation, now I know I wont over knead by hand even if I try. Just two important things I noticed, according to Jack, you should try not to constantly tear the dough, something I usually do, but won’t anymore. And second, anyone interested in how over kneaded dough looks like, it’s easy to find examples right here in youtube, it looks a little bit like whipped cream.
I learned much of this (minus the autolyse part and the in-depth explanation from Emily) from Alton Brown years ago. Sounds like you may be a Good Eats fan too!
Man i don't even neccessarily wanna know about these stuffs but i adam's video has always been such a leisure time for me lol something about it is just so relaxing
Yay! No more intensive kneading for breads! I have been leaving my dough for 10mins before kneading and found that it reaches the windowpane stage much faster. I am now going to leave it for 20mins.
Quality content as usual. I love these food science videos. Makes understand the subject semi-deeply so I can apply what I learned in different circumstances.
Just a quick comment to state that this video and the armada of pizza videos have made me into a pizza baker. There is always an element of surprise with them, as the dough will just never be quite the same, but thanks to these videos, they will always work, and can be done in tons less time than I originally anticipated. Thank you, Adam!
I think you should do a video on the differences between pate fermentee, biga, poolish/flour brew, sour dough starter and maybe see if along with the auto lyse it improves the flavor, and the differences of where you'd add one of the above pre ferments to your dough e.g. poolish/flour brew before autolyse, and biga, sour starter, and pate fermentee after you've autolysed.
Actually, "auto-lease" (IPA [ˈɔtoʊlis]) IS the right pronunciation, ESPECIALLY if you're going to use the Ancient Greek argument--the Ancient Greek word is λύσις, and upsilons in Ancient Greek were pronounced somewhere between an "ooh" and an "ee" (most often compared to a German ü), which eventually became a straight up "ee" by the emergence of modern Greek. Consider for example "gymnasium," which has the same upsilon situation in the Ancient Greek as our current word lysis (γυμνάσιον), and is also pronounced as "JEEM-nasium" not "JAIM-nasium." It's true that Ancient Greek was spoken for ~2500 years (more or less depending on how you define proto-Greek and modern Greek, its descendant) and its phonology changed extensively and varied by region in that time--however, NOWHERE do we have an attestation for an "ai" sound for the upsilon--that is a purely English botch-up of the Ancient Greek language. (We know for sure that it was a pure monophthongal IPA [u] in Proto-Greek and eventually became an IPA [i] by modern Greek, and the debates for that shift are varied, but absolutely no linguist would ever claim it was an [aɪ] at any point) You can claim you're pronouncing it with an "ai" because you're an American who speaks English, and therefore you're pronouncing this word the English way (consider our word "cycle" from the Ancient Greek word κύκλος, which you'll notice ALSO has the upsilon, but because of the Great Vowel Shift and other phonological pressures of the English language, has retained a similar pronunciation as yours of "lysis.") but the French are actually MORE correct than us on their pronunciation of "autolyse"--and you most certainly should not be using Ancient Greek to back up your pronunciation, because it actually supports the French phonology much more than yours. I don't mean to be rude, but as someone who has made classics her life's work, there is already so much misinformation about the ancient world; please do your research before making such claims. For my sources and further information, I suggest Sidney Allen's Vox Graeca or Stephen Colvin's A Brief History of Ancient Greek. I will note that I'm not a linguist by training; only a philologist, so I was required to the learn the basics of this information, but am not an expert by any means.
I don't even know anything of ancient greek but the word "larynx" disproves pronouncing autolyse like rice I'm prettu sure, but I might be wrong because the english language is a huge inconsistent mess that shouldn't have become a standard
I love his chanel but when he starts to force things to show that English or American way is better..., that really bothers me. Not everything in the culture is perfect. For example when he praised a dish (mac and cheese)made with garbage food (ultraprocessed wanna be cheese)...
When making really dry doughs, like that for ramen, this step is really a necessity, rather than an option. There's so little moisture that you have to get every advantage you can get just to get it to knead, and even then it's sometimes good to knead it with your feet.
Yeah, especially since ramen dough needs a LOT of kneading. A lot of shops with industrial mixers will just toss the dough in and let it go for literally hours
Thanks for the video, looking forward to more bread related content! Would love to hear your thoughts on health benefits of true sourdough vs long fermented instant yeast dough 👍🏻
I have been making bread since I was knee-high to the kitchen table (sau around 1952), and I only heard about autolyse when someone bought me one of Peter Reinhart's cookbooks one Xmas. I didn't bother with for a while, but then I started to allow for ten minutes of leaving the "shaggy mass" in the bowl to absorb the water. I haven't noticed much difference in the way my bread tastes, but it does improve the texture and make it easier to shape the dough. Of course, hand-kneading is very good exercise for your arms.
How to prepare dough cleverly. Sometimes I do like to just kneed my by dough simply because I want to do sth, but on busy or lazy days, this is amazong knowledge!
i have made many times with success is babish’s no knead bread. just bread flower, water, salt and yeast. leave it for a day and bake it and bam amazing fresh bread
One video taught me to fold the dough a few folds then put into a covered bowl for an hour. Do this 3 or 4 times. Sometimes the waiting is just as emotionally taxing as the kneading and rising.
I hoenstly am tempted to say that the various ways to make bread really depends what you need it for. Need to prepare tomato sauce for pizza or making soup / braised meat? Well, letting it ferment for 12 hours while giving it some light punches or foldings in between is certainly more practical than kneading it for a whole 15 minutes, especially since you also need to rolll it out (gently) and then handstretch it. Along with also having plenty of time to clean up the apartment and prep the table.
@@sr2291 Uuuh. It has been a while i had ciabatta bread. I think its very similar to baguette, if perhaps less chewy and much broader ? Though i only had ciabatta from the grocery store.
You can mix and match kneading techniques, I make a fairly hydrated milk bread for sandwichs and kneading by hand straight after mixing the ingredients it's too much of a hassle, I make a 30min autolyse, 10 min slap and fold then 10min bench resting and the dough get's super elastic and strong, any other way and it's just a soupy mess of butter and dough
I make pizza dough for a pizzeria in Baltimore, MD. I’ve made dough for pastries and bread for about 7 years. How I use autolyse in pizza dough is to keep my dough silky. If you kneed to much the pizza dough becomes resistant to being stretched and will tear holes when stretched. The more autolyse you let happen, then less the dough gets “stressed out”. This is only for dough shapes that you do not want to hold it’s shape.
I know this comment is like 2y old but I'm still going to try hah. Do you only combine the flour and water for the autolyse? Or do you also mix in the yeast and salt? I've been using a stand mixer for pizza dough but what you just described sounds ideal and I'm very excited to give it a try
I started making bread 4-5 years ago using no knead methods but wanted to try different things. So I started kneading, then got a mixer. I've been trying autolyse then kneading recently to bring the two together and wasn't getting great results. Now that I understand how it works and why people do it, I see what I can change. So thanks for the video! It was a great help.
Have been doing this with pizza dough for a while. Works like magic. Let it sit for 30min after mixing and then fold to ball and put to fridge for 1-6 days. Thats it.
After many failures my first successful loaf of bread was made using the no knead method that takes close to 24 hours. I have now reduced that to 8 hours and produce a better loaf of bread. I mix flour, salt, yeast and water (80% hydration) in a bowl to start. Then every thirty minutes I stretch and fold the mixture four times moving around the mound of dough as if it had four sides. I repeat this 4 more times then let the dough rest for 3 hours. I turn it out on a floured board punch it down lightly and form into a loaf which I let sit for two hours before cooking. I consistently produce a good loaf of bread. From start to finish the total time I am handling the ingredients and dough is less than 15 minutes.
You have traded the self rising time for the stretch and folds that also align the gluten matrix. Then when you "pre-shape" the dough you give it some strength on the surface so it holds the rise better. This is pretty much identical to the modern approach for sourdough breads. Good work.
I used this when I was making some 40% hydration dough for noodles. Saved my wrists from the pain that I had been experiencing for the few days before that. :D
i'd been adding yeast after the autolyse, and it was a pain.. very glad to know i can mix everything dry with same end result, plus i can cut elapsed time in half yayy
The recipe I use is no-knead and does a 2-3 hour rise (or more) with yeast, salt, everything already in, and it works perfectly every time. No issues from acid, no issues with gluten, flawless bakery-quality bread.
Thanks for explaining. I was thinking about this when you made your cast iron pizza and saw salt go into it right away. Wasn’t sure how much this inhibited this process. I’d love to hear more about make dough ahead of time as the last few times I’ve made dough, I let it rest before salt for 10 min, then need for a while and let rise in bowl for 2-3 hours THEN let rest overnight to use the next day all to find out it’s “overproofed” and is too flat.
I would love it if you could make a video about how (and more interestingly, WHY) geographical factors affect bread-making, things like differences in atmospheric pressure, height above sea level, etc.. It would also be cool if you could explain how people work around these factors (for example, I remember watching a video about a guy explaining how to make a certain Mexican bread that only works because of the incredible height above sea level of the place the bread is typicaly made, and then the guy named some adjustments he made to make the recipe work for everybody, things like higher-protein flour, more/warmer water, etc.)
What a great and instructive video, thank you. I've read that for certain stone milled whole grain flours it is interesting to try a long cold autolyse (up to 12h). Not sure if that is smart for low protein flours, but I found the results good with some stronger flours like spelt!
Hrm! Interesting this term is also used in brewing (autolysis) which is actually a catastrophic break-down of yeast cells, basically leaving the yeast in the fermenter until it spoils itself. It's kind of the homebrewing boogeyman.
Get a Danish whisk if you're going to mix it by hand it works wonders. If you're going to use a machine to make pizza dough use a food processor it takes all of 4 minutes. Also in the dough don't use water, use beer. The flavor and the texture are completely different and wonderful. Final thought, I never knead my dough I let it rise overnight for at least 12 hours and it kneads itself. It's soft, elastic and sticky just like a good pizza dough should be. Additional hint if you really like a round pizza dough, if you have one at the beginning use a tortilla press and then roll out your dough.
I mix my sourdough starter, flour, water and salt (and add ins) all at once in the beginning and the autolyse always works. I let it sit a while, fold the dough a couple of times and the dough is perfect :)
Finally someone who actually explains autolyse, and doesn’t tell me it just does a bunch of magic and makes my bread amazing.
So.. you haven't made any research at all ? Have you baked any sort of bread ? Adam hasn't explained anything, 100's of channels hasn't done before.
But I guess, good for you. I'm glad you made progress. Put it into action, show us what you've made.
@@tomypreach What do you mean Adam hasn’t explained anything? He explained what autolysis is in a way comprehensible enough for a person with common knowledge to understand. Yes, you could go even more into detail like how the globulary proteins are hydrolyzed and then forms gluten fibrils but you don’t have to be so pedantic.
@@adamszczerba5777 Good for you Adam. Calm down and do it right.
@@tomypreach Watch the video again....
Adam really does everything to make cooking lazier and I love it
A man after my own heart
Efficiency ≠ laziness
@@aragusea Definitely true.
@@aragusea absolutely
@@aragusea "work smarter not harder" as the old saying goes.
I appreciate you dropping these tips to make cooking less intimidating.
I have done MANY autolyses of different kinds. I agree with you, salt nor yeast makes a difference in practice. I simply mix everything and let it sit for 20-25 minutes and it always comes out magnificent
Agreed. There’s a sourdough baker on RUclips called Food Geek and he compared sourdough loaves in which autolyse was used versus those where it wasn’t and found no appreciable difference. I think with something like a sourdough especially, it just doesn’t really matter since the amount of time the bread takes to ferment is quite long.
totally agree I dump everything in the bowl mix it all up sit for an hour kneed for 10 mins proof and its ready to go.
@@Legomyegoorj Sune is great!
@@Legomyegoorj Sourdough is way way lower in PH than chemical yeast. Depending on how acidic your "levain" is, you might want to add it later, after the autolyse.
Isaiah 66:17
King James Version
17 They that sanctify themselves, and purify themselves in the gardens behind one tree in the midst, (eating swine's flesh), and the abomination, and the mouse, shall be (consumed together), saith the Lord.
Adam, I would be really interested to hear your take on the differences between jam/jelly/preserves/conserves/marmalade/fruit sauce, etc., and a brief history of jam too. (Perhaps paired with a jam, scone, and clotted cream recipe?).
It would be interesting but boy, those comments are going to be brutal. The terms are colloquial and not fixed. Therefore everyone's ideas are probably different. For me: jelly=set juice; jam=jelly with fruit bits; preserves=similar to jam but with more fruit; marmalade=jam made with citrus peels; fruit sauce=any cooked down fruit, normally with sugar but not expected to set or be preserved.
@@kjdude8765 Not to mention it also depends on country /language / culinary tradition. You might find places that use various terms interchangeably or differentiate their terminology based on different factors/aspects (like how much sugar you add, what kind of fruit you use, is the fruit whole, diced, crushed, pureed, pressed, etc.).
@@kjdude8765 You may be right, though one reason I thought to mention it is because he's made some videos that deal with subjective semantics and etymology (the cider one for example).
@@0k0sMrHazard I agree it would be interesting. But just read the comments on the cider video, it's certainly entertaining.
@@kjdude8765 I mean, all those definitions sound spot-on for my understanding of fruit/sugar combinations, so maybe there won't be too much disagreement to be had.
Hey, I started watching your videos last week because of two topics I was researching - baking steels and Neapolitan high hydration pizza. I'm a sourdough bread baker and I'm reading one of Prof. Calvel's books right now (the English translation of "The taste of bread"). So overmixing, overoxidation, overfermentation, are (all different) problems that I found more obvious in big bakeries - where the batch sizes are big, the mixers are big and there's a strict timeline. One is tempted to add more sourdough/yeast, use hotter water, develop the dough more fully inside the big mixer or do other things to quicken the maturing, but they all degrade the flavor and keeping quality of the bread while often contributing to its volume. Making hundreds of loaves requires different technology than mixing 1 kg of dough at home. It's totally fine if a home baker "takes shortcuts" and is happy with the results because bread is awesome! But one can't learn from the blog post on King Arthur's site or from youtube and to conclude that it will work equally great on the large scale and would give consistent high quality results. All of this to say, is that the autolyse does improve taste in my opinion, if you compare the gentle maturing you receive with this technique to working hot and fast. As for color, all wheat bread is rather white, but extreme white overoxidized dough has higher volume and less flavor that bread made in a gentler method. I love these discussions and could go on forever haha. Thanks, take care!
By the way, Prof Calvel was born in 1913 and has taught French style baking in the US, Japan and other countries, making actual shifts in Japan's baking industry. He saw huge shifts in industrialization before and post WWII, and mentions a big improvement in the quality and strength of flour in 1939. So I think that was the era of overmixing and speeding up that he was criticizing in his books and articles, not the later decade of the home mixers of the 1970's.
+
This makes so much sense. My MIL makes amazing bread and she doesn't knead very long at all, but hers is the most amazing bread ever, and she let's it sit for about 20 minutes!
Can't wait until Adam make the dough season and bake itself
"Why my dough is baked by my dough, not me"
I've been making heavy use of this alongside the cold ferment strategy to have "pizza dough" ALWAYS ready in the crisper for a few weeks now-- two big tupperware containers, just mix up a single pizza's worth of flour oil yeast sugar salt water, mix it up with the handle of a butterknife or something and pop it in the fridge for a few days. Couldn't be easier-- could be _better,_ but perfectly serviceable pretty good bread trumps GREAT bread that can take a dozen times more sweat in overall net "happiness" gain, nine times out of ten at least when easily distracted and slow-to-commit people like me are involved.
What do you mean by better?
@@yiftach2949 Quality-wise. It's a convenient and very easy way to make pizza dough, but unless you get lucky or put in a little extra elbow grease at _some_ point it's probably going to come out a 7/10 at best. Which certainly isn't _bad_ but it could be better.
But it’s a lot better than a frozen pizza. I’ve been meaning to try this method. It’s a sign!
@@ThePoltergust5000 It's nice to have excess cold ferment on hand. Whats your recipe using flour wise?
@@hankhill5616 Maybe a cup or so? I eyeball everything except yeast so it's hard to tell, but I'd guess around 3/4 of a cup of water, 1 tsp of yeast, a pinch of salt and sugar, a few glugs of olive oil, and a cup or so of flour. Really I just mix in flour until it's dry- mix in more oil if it's TOO dry.
My mom has been doing this for my entire life. She mixes the dough up, gives it a very light knead, then puts it in a bowl with a towel over it to 'pre-rise' for about a half hour. Pretty sure she's never heard of autolyse, it's just how her mom and grandma did it!
I've been using a 24 hour recipe lately, works really well. Salt, yeast, flour, water; barely mix at all. Let stand for 12 hours, it may still have dry regions. Fold it over itself a few times, let stand for another 12 hours, bake in cast iron with lid. I daresay it could be shortened by quite a few hours, but it's so much easier to plan if you start exactly one day in advance.
I do similar but do the first phase cold overnight then second prove in the warming oven in the morning. Takes maybe an hour to have fresh rolls ready for breakfast.
The long rest or long ferment really makes a big difference! When I have been baking bread I always start with kneading it until done, will incorporate autolyse hence forth, and then just leave it to rest in room temperature for like six hours and then in the fridge for anything between 24-48 hours. A long wait but so worth it:)
Instructions unclear: dresser drawers now filled with flour paste, and my oven has been vomiting out t-shirts for the last 3 hours....
The editing is massively impressive! The quality! The research! This channel never cease to impress me, loving the chemistry parts too!
Oh boy, can't wait for the promised no knead recipe from a few months ago now that Adam has found a way he likes to autolyse.
I think years ago in his baguette style bread video he talked about wanting getting onboard the no/low knead train
@@mlgpro2241 That might actually be the vid I'm thinking of. I just said months because I forget how long ago it was.
There's no knead for that recipe.
Yep, it just came out yesterday haha
In case you're wondering, your way of saying "lysis" isn't more faithful to the original Greek pronunciation - in Greek, it originally had a /y/ there, which is the ü sound in German, or the "ee" in English "peel" but with pursed lips. However, you do pronounce it the same way most English-speaking scientists pronounce it, so if there is such a thing as a "correct" way to say "lysis", you nailed it.
So I've been confused about this for a while as the y looks to my brain that had 4 years of ancient greek just likes a gamma (γ) which is definitely not a vowel
If you were to try to pronounce it as if you were French, it would sound like "ow toh- leez" (rhymes with "how Joe squeeze")
@@svenwouters9547 yup, that's the symbol used for it in the IPA. the Latin letter Y originally came from Greek upsilon, even though Latin lowercase y looks nothing like Greek lowercase υ. I used the IPA because there was no real English analog for that phoneme
@@Eunakria ooooh that makes sense and now I feel stupid as I actually know IPA
Also, the way adam pronounces it is more consistent with the way upsilon is normally anglicized
I have been baking bread for ages. I have made every mistake possible. I also have broke every rule of baking bread, And it still comes out fine. Here is the deal, Adam pretty much spelled it out too. The outcome of your bread mainly depends on your formula, bake time and temp. All other mistakes your bread will forgive you. I do the autolyce. It does help absorb flour and start gluten development. I have bloomed my yeast in salt water, used water from areas when they say you can make bread with and Have done blind tasting with using different methods and it always comes out good.
It’s true! I’m a young baker and I can mess up so many factors but as long as it’s homemade there are never any leftovers 😆
This type of content is why I LOVE your channel. Perfect for the food science nerds out here. Thank you so much
I used this method for a very sticky cinnamon bun dough and it helped immensely, spared myself 20 minutes of pain :) they also turned out to be the best batch of yeast dough I’ve ever made
I really love this type of cooking videos of yours! Talking about the benefits or in general of one specific thing and then going very deep into how it chemically works. It really gives a deeper understanding of the process, probably completely unnecessary but the nerd in me absolutely love it:D
I don't even knead. After getting it together into something resembling a cohesive mass, I rest it, come back, fold it a few times, rest it again, come back, fold again...just do that a 3 or 4 times, ball it, and let it ferment. Consistently excellent results every time. It's even easier with high hydration doughs. I don't even use my KitchenAid mixer for pizza doughs anymore. It's too much work that way, lol.
Yes, turn and fold works wonderful for high hydration dough. Letting time do the work for you is the whole basis for the even less work, no-knead dough.
"Why I kneed my bowl, NOT my dough"
@@angelina-ng6xw get tf out
Never not funny
@Zahin Gani I just reported a bunch of them as spam.
Come on, it's a joke
This is, to me, what made Adam's channel better than any other channel. He doesn't just give you a recipe and tells you "just do like this it's better". He's gonna tell you why he does something, why he doesn't do something, the pros, the cons, and let's you figure out what you want with the infos he gave you. Thanks to him I don't spend 20 min stirring risotto for no reason anymore, I make the best brownie I ever ate, and many more tips. I'm a regular home pizza maker. I'm 100% gonna try this and I have no doubt it's gonna come out as my new standard of making pizza. Thanks Adam.
As somebody who doesn't like to knead, this advice is life-saving to me. Now I might never opt to buy pre-made pizza dough ever again. Thank you very much!
Just know that the trade off is time. You will need much less yeast (so it doesn't overferment during the long rise) and it will take 3-4 hours with a few turn and folds to get the dough developed. Someone else in the comments said they mix everything up and put it in a container in the fridge for 2 days and it comes out pretty good.
@@kjdude8765 Cool to know. Thank you for the tips!
I really feel like Adam somehow manages to do being "lazy" in the most overachiever way
He just kneads to be.
@@AdityaMehendale genius way to reply, just fucking genius
@@woodonfire7406 Truly next level
@@AdityaMehendale 😂
Work smarter, not harder.
I owe a baker an apology... I'll return!! Love your work Adam, its helped me so much in my cooking.
For the first time I actually understand this process. Well done!
Deeply appreciate you doing the research. As a scientist, this will make my life so much easier since I now understand how autolyse works and now I can reasonably anticipate how the rest of my bread ingedients will interact. I can now rearrange my recipies for max flavor and efficiency!
I've been baking sourdough bread at home, and the autolyse is almost essential when working with dough that is 70-80% hydration. Otherwise it will be unbearably sticky and unworkable.
I am just used to such smooth ad transitions from Adam, I was instantly dissapointed that this was not that smooth. As if it is norm to have such good transitions. Nice job Adam !
Found a recipe online for regular old home made bread. one step in the procedure was stir the stuff together and let it sit 10min. Now I know why. Think I'll try 20 next time. Thanks for all the great information!
People who think that autolyse improved their dough might get that idea because they weren't properly kneading it without autolyse. The process simple allows to reach that ideal stage quicker and easier.
also that the dough becomes far more supple as it hydrates & autolyses, so that at that point you actually 'can' knead it properly. The 10-15 minutes they were trying to shove protein around was largely wasted effort as the autolyse was just happening anyway.
Are we just going to ignore the professor casually walking into work holding a baguette?
I see Adam is going for the John Wick look
Can we appreciate that Adam actually used the shirt off his back for his auto-lyse metaphor.
I'm surprised that this wasn't figured out thousands of years ago, and been the default for breadmaking ever since. I do an overnight rise with all the ingredients included, then three or four stretch-and-folds over the course of a few hours, and that's it. Makes great bread with minimal effort.
im sure people tried it before but came out unsuccessful in the circumstances of their ancient environment
On a practical level I am sure it was repeatedly. The jump from art to science requires scientists.
Agree with Quintem here.
Its most likely that the wildly flactuating flora and fauna, along with also not having access to as pure flour or yeast most likely meant that something like autolyse or letting it rest for 12 hours without a lot of preperation is difficult.
I'm pretty sure it must have been. Makes sense to mix the bread last thing, leave it overnight and bake in the morning.
Im sure it was. I have heard of no knead bread 10 years ago already
Love this! I had a feeling that you didn't necessarily need to knead dough given my chemistry and biology knowledge. I am a biology major (concentraring in biochem tho) with a love for baking and cooking. I absolutely nerd out when I do both. I definitely want to read Buehler's book!
Can tell you're a nerd with that username and pfp
Good thing tho, keep it up
Adam, you really need to make a video on gluten/seitan. It's delicious when cooked properly and quite versatile. It also ties in well with gluten formation and this video.
I have seen comments asking for a video on seitan so when I saw the thumbnail I thought that was it.
Kinda related but isolated wheat gluten (seitan) can be used to make weak flour (like AP) stronger and more suitable for bread making
As I understand it, it's one of the most wasteful foodstuffs imaginable -- it's made by just washing everything out of flour and binning it, cos there's no efficient way of capturing and using the by-products.
@@nialltracey2599 You do rinse away the starch component of flour, but calling it "one of the most wasteful foodstuffs imaginable" is not even remotely accurate. There are many other considerations that need to be taken into account when considering food waste- shelf life, land use, resources consumed to produce a certain mass of the food, etc. And also very importantly, the usefulness of what is being "wasted". Let's face it, most people in developed countries don't need the starch that is washed away in the process of making seitan. Throwing away things that would have had no positive effect (or that would have had a negative effect) isn't waste.
It's like parents telling children to eat all of their food because there are children starving in Africa. The children in Africa won't be helped one iota by an American kid eating a full plate, and a kid having to habitually eat more than desired will just lead to obesity and its associated health problems. In a way, not "wasting" food by eating unnecessary calories that will likely just end up having negative effects is the biggest waste of all.
I almost always add "vital wheat gluten" to most of my yeast doughs - they hold their shape better that way. But sometime some of the people I'm feeding are gluten intolerant, so I have to bake some extra bread without it.
I watched the video this morning and it made me decide to try autolysis out on aniseed rusks, which I hadn't made for 5 months since I don't enjoy kneading. (According to the recipe instructions - which I always followed in the past - the dough has to be kneaded for 10 minutes.) This time I let the dough (with all the ingredients in - sugar, salt, butter etc.) autolyse for 20 minutes and only kneaded it about 3 minutes. The dough was elastic almost the moment I started kneading; it rose and baked beautifully. This is a game-changer for me.
What kind of bread?
@@keniafelix6585 A kind of sweet bread, which we break into segments, dehydrate and dunk in coffee.
The best explanation ever, don't want to miss any portion of his teachings!!! Thank you, sir!!!
Autolyse is one of the best techniques I have found when working with high hydration recipes. Less time in the stand mixer and much easier to work with otherwise difficult dough. I even do it for lower hydration recipes just to save time. I do it between 30 mun-45 min for strong flours and 20-30 minutes for weaker flours. I have hear autolyse does weaken the flour which is important to not over-autolyse.
I've actually been using autolysing because a whole wheat bread recipe advises it. My father needs low-sugar, low-carb recipes and whole wheat flour just infamously refuses to soften or even come together in an elastic dough without using some fancy baking tricks to make it act more like all-purpose flour.
Tip: work some vegetable oil into the dough. It helps.
Yeah I always do this for whole wheat bread, since it doesn't take kneading very well and the bran needs some time to soak up more water. I can either spend ten minutes kneading and scraping sticky dough off my hands and the counter or just let it sit for ten minutes then give it a few turns. I put in all the ingredients at the beginning, except sometimes oil, which can make weird clumps if it gets in the dry flour.
I discovered this autolyse procedure by accident myself. This is the first time I have seen this ever mentioned even after reading several baking and cook books. I would find kneading dough with flour quite difficult but resting for 20 - 30 mins after initial mixing made it so much easier to knead.
I had assumed giving it some resting time allowed the water to more evenly hydrate the flour particles but evidently it is doing more than that. I also noticed that there would be some raising from yeast activity during this time and wondered whether the extra volume created helped to absorb excess water. That's just my own reasoning on the matter but thanks for giving some explanation as to what is really going on.
As a side note I prefer kneading with oil as this preserves the water/flour balance better than using flour, which may have been where my first attempts were falling flat.
Thank you Adam for your in depth research and reviews for an engineer that is a technical cooking nerd! 🤓
I'd heard of autolyse but have not done it, as right now, my bread baking is when I make pizza.
I use the Fleishman's yeast recipe that's found on the pizza yeast packets and online on their website. I initially found the recipe off the packets, then got it from online.
Anyway, it does not require any rising, but I do that step as I almost never use pizza yeast these days (it helps with reducing spring back and is much easier to roll out for inexperienced bread bakers).
Anyway, I use the food processor for the initial kneading by putting in the ingredients and yeast/water/sugar mixture (to proof), the oil and salt, and about a cup and a quarter of flour or so and whizz up until it forms a ball and cleans the bowl some, then let it run for about 3-5 min, then turn out onto a floured surface.
I do what I learned from the late, great Julia Child, and that is slap the dough around on the counter no more than 3 minutes before rolling into a ball and into the rising container, a 3.5Qt Cambro container that's been spritzed with cooking spray, then I spritz the top of dough and put the cover on it, and place it at the back of the stove while the oven is heating up to rise to almost double. That is the ONLY rise I give it, it's also like letting it sit and rest, except it rises to almost double in size.
Then I pour it out onto a floured surface, and gently fold it several times then form a ball again, by this point, the dough is smooth and then roll out into a 12" pizza. This same dough can be rolled out to 16" for a thin crust if desired.
It's easy to do and I can have the dough made up, rolled out, ready for the topping(s) and then bake at 550F for 10 minutes. Works every time if I don't screw something up in the process and happens every so often.
I should say, I've done this for a while and have honed it and refined it to where I now use active dry or rapid rise pretty much exclusively and have added the rising step. This became the way when I got yeast whichever was available during the height of the pandemic when many food staples were scarce, like yeast, flour and sugar.
I have made sourdough for the past 10 years and played around with it a lot. Adam is really hitting the mark, but I think it's only going to really land with people who have already worked through the basics. So much of this stuff is guided by the "vibe of the thing" and that is really hard to impart with videos like this.
Good for you Adam.
I'm sure you know there's demand for this already, but Mr. Ragusea, I want nothing more than a video series explaining to me all the properties of the holy Trinity of water, flour, and yeast. I'm tired of trying to understand and remember recipes that have decided *this is how you make this bread*. No, no more, I want to start with the bread/dough/noodle I want to end up with in my mind, and from my knowledge of the fundamentals of bread-making, understand the ingredients and processes that allow me to go from raw ingredients to finished pastry.
Please, Adam, there's no book (as far as I can tell) that covers the process of going from dough to food. I will pay good money for something that teaches me how to do it myself.
Pasta: use enough water to make the dough come together and workable, but not enough to make it too sticky or soft. If it's too soft, it won't hold shape, and too sticky makes it clump into a mess when you try anything. Too low hydration is mostly just a workout. Hydration will vary based on the protein content of your flour. I see 35-45% hydration pretty often, but it varies a lot. For drying, use the minimum amount of water reasonable for more even drying, which helps prevent cracking.
Noodles: more or less the same as pasta. Some noodles call for a base (ph>7, usually around 10ish) for a number of reasons, such as strength or stretchiness.
Bread: 65-85 % hydration. Mostly personal preference, and this affects how it's cooked.
% hydration is a ratio of flour to water. 100% is 1 flour to 1 water. 50% is 1 flour 0.5 water
Hopefully something there was helpful
Ratio by Ruhlman would explain a lot of what you want know! The book is focused on by weight ratios behind a lot of recipes but in short, an average bread dough is 5 parts flour to 3 parts water (or sixty percent hydration) with 2 percent of the flour's weight in salt added. Drier doughs (55 percent hydration) form tighter bubbles and are chewier, like bagles. Wetter doughs (70 percent hydration) form much bigger holes inside the crumb as the steam expands
I just decided to bake today after a long hiatus. I said to myself, eh, I'll try this autolyse thing. Then RUclips notifies me about this video. Talk about timing!
I am so glad you explained this. I buy bread mostly because I don't have the energy to do a lot of kneading. This is a game changer. Thank you!
I'm a simple man. I see an opportunity to be lazier in the kitchen, I take it. Thank you Adam!
When he brought out the shirt I was convinced he was about to launch into an incredibly smooth ad transition about a monthly subscription to shirts or something like that.
SAME
Interesting!
I'd long ago - mainly out of laziness rather than from any knowledge of the topic - gotten in the habit of mixing most of the flour with water and yeast and letting it ferment for half an hour or so before adding oil and salt and kneading in the rest of the flour.
I'll have to try the "add the yeast later" approach one of these days.
I've been a millwright building industrial bakeries for 30 years, the biggest places. I don't remember ever seeing any bakery use the autolyse. Most industrial bakeries use mixers in the 500 to 2000 pound of dough range (wonce moved a 3500), they are equiped with 25 to 100 hp electric motors. Those large mixers have no problem kneading the dough, most kneading that is done after the first rise is done as some sort of conveying system.
You finally covered this topic, thank you but you left a new concept (at least new for me) kind of in the air: over kneading. I might be wrong but it's the first time I heard you talking about it. I think this video would have felt more complete with some examples of how the dough looks when it's over kneaded. I appreciate the basic explanation of dough getting too white and too chewey though, thanks.
I always thought you could not overknead dough, I even bring my dough to the point it looks like bubblegum that just won't stick to my hands, but I'll look out for this from now on.
I run a small pizza service that pays my bills since pandemic started, and it's only possible because of your channel, thank you Mr. Ragusea, I hope the first part of my comment didn't sound too rough. Regards.
Overkneading is only a thing if you have machine assistance. There's a RUclips video that goes into more detail on this ("Can You OVERKNEAD Bread Dough By Hand? (Yeasted) - Bake with Jack") but it basically says that even if you're being extremely stupid with your hand kneading you can't end up with overkneaded dough.
@@trevorc4413 thank you very much, I’ll watch it, I’m genuinely interested, I want to see how over kneaded dough looks like even if it can only done with a machine and I don’t have one myself. Then I guess my bubblegummy dough is fine.
@@trevorc4413 Thank you, great recommendation, now I know I wont over knead by hand even if I try. Just two important things I noticed, according to Jack, you should try not to constantly tear the dough, something I usually do, but won’t anymore.
And second, anyone interested in how over kneaded dough looks like, it’s easy to find examples right here in youtube, it looks a little bit like whipped cream.
I learned much of this (minus the autolyse part and the in-depth explanation from Emily) from Alton Brown years ago. Sounds like you may be a Good Eats fan too!
Man i don't even neccessarily wanna know about these stuffs but i adam's video has always been such a leisure time for me lol something about it is just so relaxing
Yay! No more intensive kneading for breads! I have been leaving my dough for 10mins before kneading and found that it reaches the windowpane stage much faster. I am now going to leave it for 20mins.
Quality content as usual. I love these food science videos. Makes understand the subject semi-deeply so I can apply what I learned in different circumstances.
Just a quick comment to state that this video and the armada of pizza videos have made me into a pizza baker. There is always an element of surprise with them, as the dough will just never be quite the same, but thanks to these videos, they will always work, and can be done in tons less time than I originally anticipated. Thank you, Adam!
I think you should do a video on the differences between pate fermentee, biga, poolish/flour brew, sour dough starter and maybe see if along with the auto lyse it improves the flavor, and the differences of where you'd add one of the above pre ferments to your dough e.g. poolish/flour brew before autolyse, and biga, sour starter, and pate fermentee after you've autolysed.
Hylics!
Actually, "auto-lease" (IPA [ˈɔtoʊlis]) IS the right pronunciation, ESPECIALLY if you're going to use the Ancient Greek argument--the Ancient Greek word is λύσις, and upsilons in Ancient Greek were pronounced somewhere between an "ooh" and an "ee" (most often compared to a German ü), which eventually became a straight up "ee" by the emergence of modern Greek. Consider for example "gymnasium," which has the same upsilon situation in the Ancient Greek as our current word lysis (γυμνάσιον), and is also pronounced as "JEEM-nasium" not "JAIM-nasium."
It's true that Ancient Greek was spoken for ~2500 years (more or less depending on how you define proto-Greek and modern Greek, its descendant) and its phonology changed extensively and varied by region in that time--however, NOWHERE do we have an attestation for an "ai" sound for the upsilon--that is a purely English botch-up of the Ancient Greek language. (We know for sure that it was a pure monophthongal IPA [u] in Proto-Greek and eventually became an IPA [i] by modern Greek, and the debates for that shift are varied, but absolutely no linguist would ever claim it was an [aɪ] at any point) You can claim you're pronouncing it with an "ai" because you're an American who speaks English, and therefore you're pronouncing this word the English way (consider our word "cycle" from the Ancient Greek word κύκλος, which you'll notice ALSO has the upsilon, but because of the Great Vowel Shift and other phonological pressures of the English language, has retained a similar pronunciation as yours of "lysis.") but the French are actually MORE correct than us on their pronunciation of "autolyse"--and you most certainly should not be using Ancient Greek to back up your pronunciation, because it actually supports the French phonology much more than yours. I don't mean to be rude, but as someone who has made classics her life's work, there is already so much misinformation about the ancient world; please do your research before making such claims.
For my sources and further information, I suggest Sidney Allen's Vox Graeca or Stephen Colvin's A Brief History of Ancient Greek. I will note that I'm not a linguist by training; only a philologist, so I was required to the learn the basics of this information, but am not an expert by any means.
Yeah, that he thought with such assurance that the English "ai" would be more accurate annoyed me.
@@ur.kr.2814 🤓
I don't even know anything of ancient greek but the word "larynx" disproves pronouncing autolyse like rice I'm prettu sure, but I might be wrong because the english language is a huge inconsistent mess that shouldn't have become a standard
👏👏👏
I love his chanel but when he starts to force things to show that English or American way is better..., that really bothers me. Not everything in the culture is perfect. For example when he praised a dish (mac and cheese)made with garbage food (ultraprocessed wanna be cheese)...
When making really dry doughs, like that for ramen, this step is really a necessity, rather than an option. There's so little moisture that you have to get every advantage you can get just to get it to knead, and even then it's sometimes good to knead it with your feet.
Yeah, especially since ramen dough needs a LOT of kneading. A lot of shops with industrial mixers will just toss the dough in and let it go for literally hours
I love that "meh" summary at the end, saved me from reading that whole article and told me everything I needed to know!
Thanks for the video, looking forward to more bread related content! Would love to hear your thoughts on health benefits of true sourdough vs long fermented instant yeast dough 👍🏻
I have been making bread since I was knee-high to the kitchen table (sau around 1952), and I only heard about autolyse when someone bought me one of Peter Reinhart's cookbooks one Xmas. I didn't bother with for a while, but then I started to allow for ten minutes of leaving the "shaggy mass" in the bowl to absorb the water. I haven't noticed much difference in the way my bread tastes, but it does improve the texture and make it easier to shape the dough. Of course, hand-kneading is very good exercise for your arms.
that "nah" at the end saves me time to read that entire journal. Thanx Adam
How to prepare dough cleverly. Sometimes I do like to just kneed my by dough simply because I want to do sth, but on busy or lazy days, this is amazong knowledge!
This channel never ceases to amaze me, great work!
i have made many times with success is babish’s no knead bread. just bread flower, water, salt and yeast. leave it for a day and bake it and bam amazing fresh bread
What kind of flower do you use?
8:15 yo Adam looking SHREDDED right now
One video taught me to fold the dough a few folds then put into a covered bowl for an hour. Do this 3 or 4 times. Sometimes the waiting is just as emotionally taxing as the kneading and rising.
I hoenstly am tempted to say that the various ways to make bread really depends what you need it for.
Need to prepare tomato sauce for pizza or making soup / braised meat?
Well, letting it ferment for 12 hours while giving it some light punches or foldings in between is certainly more practical than kneading it for a whole 15 minutes, especially since you also need to rolll it out (gently) and then handstretch it. Along with also having plenty of time to clean up the apartment and prep the table.
@@Athalwolf13 The recipe was for Ciabatta Bread. It was totally delicious.
@@sr2291 Uuuh. It has been a while i had ciabatta bread. I think its very similar to baguette, if perhaps less chewy and much broader ? Though i only had ciabatta from the grocery store.
You can mix and match kneading techniques, I make a fairly hydrated milk bread for sandwichs and kneading by hand straight after mixing the ingredients it's too much of a hassle, I make a 30min autolyse, 10 min slap and fold then 10min bench resting and the dough get's super elastic and strong, any other way and it's just a soupy mess of butter and dough
I make pizza dough for a pizzeria in Baltimore, MD. I’ve made dough for pastries and bread for about 7 years.
How I use autolyse in pizza dough is to keep my dough silky. If you kneed to much the pizza dough becomes resistant to being stretched and will tear holes when stretched. The more autolyse you let happen, then less the dough gets “stressed out”. This is only for dough shapes that you do not want to hold it’s shape.
I know this comment is like 2y old but I'm still going to try hah. Do you only combine the flour and water for the autolyse? Or do you also mix in the yeast and salt? I've been using a stand mixer for pizza dough but what you just described sounds ideal and I'm very excited to give it a try
I started making bread 4-5 years ago using no knead methods but wanted to try different things. So I started kneading, then got a mixer. I've been trying autolyse then kneading recently to bring the two together and wasn't getting great results. Now that I understand how it works and why people do it, I see what I can change. So thanks for the video! It was a great help.
Have you tried folding the dough? Pull up and fold a few times for first couple hours of ferment.
@@krehbein I wait 30 minutes then fold and let rest in a ball. I repeat if it seems like it's not strong enough
Have been doing this with pizza dough for a while. Works like magic. Let it sit for 30min after mixing and then fold to ball and put to fridge for 1-6 days. Thats it.
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ SEXSY.SNAPGIRLS.TODAY/angelina?MAKING-LOVE
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter" .
ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. . !💖🖤❤️#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！ #１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！ #まさかのカメラ切り忘れでやら1かしたのもドキドキでした #垃圾 今後は気をライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもん（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした,. 💖🖤在整個人類歷史上，強者，富人和具有狡猾特質的人捕食部落，氏族，城鎮，城市和鄉村中的弱者，無`'守和貧窮成員。然而，人類的生存意願迫使那sfdsd些被拒絕，被剝奪或摧毀的基本需求的人們找到了一種生活方式，並繼續將其DNA融入不斷發展的人類社會。. 說到食物，不要以為那些被拒絕的人只吃垃圾。相反，他們學會了在被忽視的肉類和蔬菜中尋找營養。他們學會了清潔，切塊，調味和慢燉慢燉的野菜和肉類，在食品``
After many failures my first successful loaf of bread was made using the no knead method that takes close to 24 hours. I have now reduced that to 8 hours and produce a better loaf of bread. I mix flour, salt, yeast and water (80% hydration) in a bowl to start. Then every thirty minutes I stretch and fold the mixture four times moving around the mound of dough as if it had four sides. I repeat this 4 more times then let the dough rest for 3 hours. I turn it out on a floured board punch it down lightly and form into a loaf which I let sit for two hours before cooking. I consistently produce a good loaf of bread. From start to finish the total time I am handling the ingredients and dough is less than 15 minutes.
You have traded the self rising time for the stretch and folds that also align the gluten matrix. Then when you "pre-shape" the dough you give it some strength on the surface so it holds the rise better. This is pretty much identical to the modern approach for sourdough breads. Good work.
another great video by the mariah carey christmas chord guy. happy holiday season!
Loving the "Good Eats" vibes of the string demo. 👍
Great video Adam!
Another outstanding tip I have picked up from this man. Well done in bringing this to the attention of the masses.
Superb presentation Mr Ragusea. You're really in your element in videos like this.
I used this when I was making some 40% hydration dough for noodles. Saved my wrists from the pain that I had been experiencing for the few days before that. :D
tried it, can't believe it actually worked! if only i know about this waaaay earlier
i'd been adding yeast after the autolyse, and it was a pain.. very glad to know i can mix everything dry with same end result, plus i can cut elapsed time in half yayy
The recipe I use is no-knead and does a 2-3 hour rise (or more) with yeast, salt, everything already in, and it works perfectly every time. No issues from acid, no issues with gluten, flawless bakery-quality bread.
What is your recipe, please?
When I heard "windowpane test" all I thought was Dr. Nick: "If it turns clear, it's your window to weight gain!"
Thanks for explaining. I was thinking about this when you made your cast iron pizza and saw salt go into it right away. Wasn’t sure how much this inhibited this process.
I’d love to hear more about make dough ahead of time as the last few times I’ve made dough, I let it rest before salt for 10 min, then need for a while and let rise in bowl for 2-3 hours THEN let rest overnight to use the next day all to find out it’s “overproofed” and is too flat.
Need to cut back on the yeast for long rising breads. Modern yeast (and recipes) are built around the rising times of mechanical kneading and rising.
@@kjdude8765 I'll try this - definitely explodes overnight in the fridge, leaving nothing for the oven :) Thanks
I can’t wait to use my autolyse to knead my dough!
I would love it if you could make a video about how (and more interestingly, WHY) geographical factors affect bread-making, things like differences in atmospheric pressure, height above sea level, etc.. It would also be cool if you could explain how people work around these factors (for example, I remember watching a video about a guy explaining how to make a certain Mexican bread that only works because of the incredible height above sea level of the place the bread is typicaly made, and then the guy named some adjustments he made to make the recipe work for everybody, things like higher-protein flour, more/warmer water, etc.)
Love the way you autolyse this topic into little molecules of understading
this is a very impressive video full of the science behind gluten and autolyse
What a great and instructive video, thank you. I've read that for certain stone milled whole grain flours it is interesting to try a long cold autolyse (up to 12h). Not sure if that is smart for low protein flours, but I found the results good with some stronger flours like spelt!
Thanks for this.
Re: the end of the video, I just wanted to say that King Arthur Flour's online resources are some of the best on the Internet.
I tried doing this on some plane bread this weekend already, because i'm lazy, and remembered it from one of your pizza dough videos 🙂
Hrm! Interesting this term is also used in brewing (autolysis) which is actually a catastrophic break-down of yeast cells, basically leaving the yeast in the fermenter until it spoils itself. It's kind of the homebrewing boogeyman.
Adam: "This old paper, 1985"
Me, born in 1985: *sad old lady noises*
Please please please do a ginger snap video for the holidays, i want to learn how to make awesome tasting ginger snaps
Very nice and informative, also covers other topics like overkneading and oxidation. Thanks a lot man, great work.
Get a Danish whisk if you're going to mix it by hand it works wonders. If you're going to use a machine to make pizza dough use a food processor it takes all of 4 minutes. Also in the dough don't use water, use beer. The flavor and the texture are completely different and wonderful. Final thought, I never knead my dough I let it rise overnight for at least 12 hours and it kneads itself. It's soft, elastic and sticky just like a good pizza dough should be. Additional hint if you really like a round pizza dough, if you have one at the beginning use a tortilla press and then roll out your dough.
I mix my sourdough starter, flour, water and salt (and add ins) all at once in the beginning and the autolyse always works.
I let it sit a while, fold the dough a couple of times and the dough is perfect :)
This is just the video on bread dough that we kneaded. Cheers!
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ SEXSY.SNAPGIRLS.TODAY/angelina?MAKING-LOVE
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter" .
ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. . !💖🖤❤️#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！ #１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！ #まさかのカメラ切り忘れでやら1かしたのもドキドキでした #垃圾 今後は気をライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもん（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした,. 💖🖤在整個人類歷史上，強者，富人和具有狡猾特質的人捕食部落，氏族，城鎮，城市和鄉村中的弱者，無`'守和貧窮成員。然而，人類的生存意願迫使那sfdsd些被拒絕，被剝奪或摧毀的基本需求的人們找到了一種生活方式，並繼續將其DNA融入不斷發展的人類社會。. 說到食物，不要以為那些被拒絕的人只吃垃圾。相反，他們學會了在被忽視的肉類和蔬菜中尋找營養。他們學會了清潔，切塊，調味和慢燉慢燉的野菜和肉類，在食品``