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I thought letting bread dough rest was a waste of time
I always skipped the autolyse step because it seemed like extra work for no reason. My loaves were coming out dense and kind of tough. Last weekend, I gave it a real shot and let my flour and water sit for a full 20 minutes before adding the yeast and salt. The dough was so much easier to handle and the crumb was way more open, like night and day. It actually made the whole kneading process faster, which was the opposite of what I expected. Has anyone else had a baking step they thought was pointless that actually made a big difference?
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ninar686mo ago
Yeah, that "waste of time" step is usually there for a reason. Skipping rest periods is a rookie move.
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fisher.jessica6mo ago
Honestly, my first few sourdough loaves were total bricks because I rushed the bulk ferment. Tbh, @ninar68 is right about skipping rest being a rookie move. I finally let it sit for almost five hours last week and the difference in how it rose was crazy. It went from a dense doorstop to something I was actually proud of.
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