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Wet after autolyse


After 30 minutes autolyse my once shaggy dough is completely liquidy.  I started two batches separately, with exact measured ingredients, one is perfect and the other is liquidy. Any ideas why?

Thank you!

38 users have voted.


Nicholette 2021 June 28

I'd ask what kind of flour? Are you weighing the flour or just using measured cups? Who's recipe do you follow?

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