Autolyse pour le pain. Mieux comprendre de la technique de l'autolyse en boulangerie.

Hello everyone, My students and I performed a comparative test between a tradition baguette made with the autolyse method, and a tradition baguette made with the classic process. The purpose of this video is not to make a beautiful product but that my students understand the purpose of the autolyse, because a lot of people use this method without mastering the process ... Nothing is better than a life-size test. I hope this video will help you better understand the purpose of the autolyse method. Have a good day and see you soon on Boulangerie pas à pas. Recipe: Tradition flour (T 65): 1000 gr Water: 650 gr Kneading in a spiral mixer: 5 min Baseline temperature: 60°C Autolyse: 30-45 minutes Then add; Salt: 18 gr/ Yeast: 8 gr/ Liquid starter: 200 gr Kneading: 3 1st speed + 3 2nd speed Bulk fermentation: 45 min Final fermentation: 45 min Baking time: 25 min at 235°C in a deck oven Cool on a cooling rack