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Autolyse is a great way to hydrate the flour. Reducing mixing time and making the dough more extensible and potentially helping with oven spring. But what do you do with the yeast and salt? Adding yeast would initiate fermentation and that is most of the time not what you want during autolysation. Adding salt would make the dough tough because the hygroscopic salt would try and rob the dough of water. 📖 Read more ➡️ https://www.chainbaker.com/adding-sal... Direct link to autolyse video - • Steps of Baking Ep.2 | Autolyse ---------------------------------------------------------------------------------- 🥨 To learn more about bread making click here ⤵️ Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- 🔪 Find all the things I use here ⤵️ 🇺🇸 https://www.amazon.com/shop/ChainBaker 🇬🇧 https://www.amazon.co.uk/shop/ChainBaker ---------------------------------------------------------------------------------- 🌾 If you would like to support my work click here ⤵️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. ---------------------------------------------------------------------------------- #Bread #Baking #ChainBaker