@dough.me.tender: Think your dough has to look shaggy at autolyse? That’s a myth — and it’s holding your gluten back 👀” Blurb: At the autolyse stage, you’re starting gluten development — not waiting for it. A well-mixed dough (not dry or patchy) lets the flour hydrate evenly so gluten can begin forming right away. Forget the shaggy mess — use your hands to scoop, stretch, and fold until the dough feels cohesive. You’ll build structure early, making every later fold smoother and stronger. #sourdoughtips #autolyse #glutendevelopment #sourdoughscience #breadtok

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Thursday 06 November 2025 21:31:09 GMT