Old 04-14-2009, 06:32 AM
Join Date: Apr 2009
Location: Scottsdale, Arizona
Posts: 5
Default Re: Double hydration

Originally Posted by BrianShaw View Post
Warren, I can't prove this (not enough schooling, I suppose) but I've read that the proteins and starches in flour hydrate at a different rate... so the autolyze allows both to hydrate more equally. In a high-hydration dough it really might not matter much, but I do it all the time anyway.

Hi Brian, yes you are correct: starches and proteins do absorb water at different rates. If you picture the proteins as tangled ropes and starches as small boulders, you have an idea of the structure of flour. As you add water, the protein "ropes" start to expand and start to (slightly) untangle themselves. The starch "boulders" become much larger much more quickly and start to "crumble" into smaller "rocks". Autolyse allows the proteins to continue to rehydrate before they are called upon to become gluten through the kneading process. This explains why a pre-autolyse bread seems so unyielding/cranky and a post autolyse seems more "relaxed"...I still allow my high moisture doughs autolyse as I do notice a bit of a difference before and after. I made some rosemary-wholemeal pain rustique over the weekend and paid attention to the process...
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Double Firebrick ?? ThisOldGarageNJ Newbie Forum 4 04-03-2009 09:59 AM
62.5% vs 64.5% hydration -- big difference james Artisan Ingredients 17 04-29-2008 04:30 AM
Dough Hydration question james Hearth Bread and Flatbread 21 12-01-2007 02:12 PM
Why double walled chimney pipe? Dan94550 Tools, Tips and Techniques 4 10-14-2007 05:00 AM
www.ventingpipe.com for Simpson double wall Yahoo-Archive Design Styles, Chimneys and Finish 0 03-21-2005 01:45 PM

All times are GMT -7. The time now is 10:55 AM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC