How To Add Salt & Yeast To Autolyse | Bread Making Tips

Autolyse is a great way to hydrate the flour. Reducing mixing time and making the dough more extensible and potentially helping with oven spring. But what do you do with the yeast and salt?
Adding yeast would initiate fermentation and that is most of the time not what you want during autolysation. Adding salt would make the dough tough because the hygroscopic salt would try and rob the dough of water.

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#Bread #Baking #ChainBaker

[ChainBaker]

📖 Read more in the link below the video ⤴️

🌾 If you would like to support my work click here ⤵️

🔪 Find all the things I use here ⤵️

🥨 To learn more about bread making click here ⤵️

[Dary]

How did I not Find This Channel Before, Great Content

[porchelvanmagudapathy]

Your suggestion of adding salt & yeast to the pre-ferment and then combining with the autolised main dough is super helpful. Thank you for the tip.

[blairmeester]

I must say I am very into the proper way of kneading reaching to less sticky to non sticky. It certainly helps to save flour = saving food and money. There are countless youtubers keep sprinkling tons of flour just to prevent from sticking. As I have experienced myself, all that flour just make the dough dryer. Then I wonder why not just adding enough flour right in the dough at the very beginning 😂 . You have said not to add any extra flour and water to the recipe, that is so true.

[emersonherrmann]

Hi Charlie, just wanted to say thanks for all the great videos. I gained a great understanding of dough working with a friend at work. Your page is invaluable with it's comparisons and very simple bread development techniques. I'll probably always share it (and already have) with people who are interested interested in baking on any level.

Sidenotes: you have a pleasing voice, excellent editing, and none of the notes you make are ever dragged on in any way.

[vinternatten]

Your video series on bread is a real gift! Thank you

[adiedny]

Wow… I’m really glad I stumbled upon your channel! This is the kind of helpful instructions and explanation videos I really need to spend time listening and watching! Your focus on the little things that matter in bread baking is amazing! I’ve been baking bread for a long time; off and on the last 15 years and you have addressed at least some of my questions that I’ve always wanted to know/ experiment. Autolyse - when and why, and correct timing to add salt, etc.

At the moment, I’m trying to learn more about baking baguette with a simple, straightforward poolish recipe and I haven’t been able to come up with a technique or recipe that yield the results I prefer for a home baker. I’m hoping you can look into creating a video about baguette.

[wangarooi]

After watching your vids..I now have a betteri derstanding of why my bread is so hit and miss..
I never thought that making bread is so sensitive to small changes...
You have put me o the correct path
Thank you

[laurab]

I just l earned of autolyse and I will be using it with my next whole wheat bread. Thanks for the video because it cleared up questions I had from reading about autolysing.

[Momxakes]

Today I learned to make my own bread recipe after many trials thanks to you 🙏🏽 God Bless

[Rye_d_baker]

I used to do atolyse for sourdough. It is good try with yeast. Great tip. Thanks

[johnbateman]

Hi I just like to say I’ve watched a lot of videos on bread baking how you explain the methods in great detail yours is the best, many thanks

[tomshalev]

Today was the first time of making bread using autolyse, and I totally did it the wrong way as you showed in the beginning of the video 😂

[KombuchaBuzzed]

I just tried making a loaf for the first time and had a learning experience. My dough didn’t rise but I tried baking it anyways. 😂 Now I know what to do. Thank you.

[towellight]

I started autolyse'ing my bread dough recently and feel that it does wonders (regardless if it is white or whole wheat flour.) The past two breads that I've made (King Arthur All Purpose Bread Flour) I let autolyse for 90-120 minutes and the final bread came out much softer than normal. I'm not sure if it is the fact that I let them autolyse for longer or if I'm just finally getting the hang of proper folding (I do feel that I've finally reached a level of proficiency in folding with these past two loafs that it could have played a role as well.)

Either way autolyse'ing the bread seems to just do wonders. I tell others that I do that step and they have never heard of it. I always recommend your channel to people when they ask me about my bread (I like to bring bread loaves to people, I find that people are always more friendly and helpful when you hand them a nice freshly baked loaf of bread.)

Great videos as always, I was about to comment about the salt/yeast adding at the same time when I saw you linked to someone else and saw that you determined it didn't really matter when mixing them (I always mix them right on top of the bread, without any extra water, and then mix it together then throw it into the bread mixer and it seems to work just fine for me.) Hope you have a great rest of your weekend!

[rsa]

I am really curious why you don't add the salt in with the water when you autolyse? Does the salt do something to the dough that's bad? It would be great to see a side by side comparison to show if it makes a noticeable difference. Great video series, thanks for doing all this work.

[veronikahiebert]

That's a fantastic way of adding salt

[AmyDelaforce]

Thank you so much. This was so helpful. Love your work.

[CristinaHumbleHustle]

Hi Charlie! I found your channel and I’m literally binge watching your videos.
I’ve started making a sourdough starter following your video. Can I ask, can I do the autolysis on top of using the leaven made with the starter? If so, what % of flour/water should I use for the autolysis? Is it with all the remaining flour/water once I use a part for the leaven? If I time it well, should I then mix leaven and autolysed doughs and add salt?
Thank you so much

[quakerwildcat]

Great tips. I've had this question. Thanks as always.