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Bear's way of making bread.

Chef Crumb and A Little Bird Crust

Bread Making of Chief Crumb and A Little Bird Crust

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Take A Break

Once all the water and salt are mixed, Chef Crumb has a little break at this point before adding the salt and leaven.

The mixture is not smooth yet, but let it rest for 20 minutes covered with plastic wrap, and you will see how easy it is to work with your dough afterwards.

What is Autolyse ?

Autolyse (meaning "self-resolution" in French) refers to a rest given to dough. It is suitable for a weak dough, in other words, a dough made of flour with a low gluten content. Autolyse allows the tight gluten to relax. The dough will become easier to work with after a rest. Salt should not be added at this point as it tightens gluten.

The resting time is usually between 15 to 30 minutes. However, if the dough rests longer than this time, the gluten will loosen too much. Strong dough, on the other hand, does not need autolyse.

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