2008 March 16
This last week I've been trying the Gosselin extended autolyse. I mix up flour and water and let it sit cool for 12 hours. While this is happening, my starter is fermenting, also for 12 hours. I then inoculate the flour/water with the starter and let that ferment for four hours or so. Then I build my dough, autolyse again, add salt, etc, etc. My question is: Does the flour/water mixture actually release sugars? Even though the dough has no diastatic malt added, it acts like there's some present. Is this the point to extended autolyse? Wondering what others' opinions are on this practice.