Autolyse the flour by mixing the remaining water remaining wholemeal and white flour. It is important to have NO SALT.
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Autolyse bread. Cover and ferment for 10 16 hours or until doubled. Use these tips for successful bake every time. Dough Autolysis Autolyse was discovered by Professor Raymond Calvel chemist and baker and described in his book The Taste of Bread Calvel 2001.
Some recipes may include yeast. Autolysing is a resting period after the wheat flour and water are mixed together and before kneading. Make the preferment by mixing the water pinch of yeast and both white and wholemeal flour.
Sprinkle over the salt and sugar dimple in.
No Bread Maker Nor Strenuous Handkneading Required The Dough Of This Bread Was Done By Autolysis And Folding Bread Done By This Metho Bread Bread Maker Food
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