08/25/2026
I’ve seen a lot of conflicting information on the Internet all about autolyse/fermentolyse/mixing everything at once
I chose to do a fermentolyse for several reasons
The most important reason that I choose to do it is because I believe it makes my dough easier to handle and it behaves favorably with my combination of flour and hydration!
I’ve tried a couple different ways, and this works the best way for me
+ Practically speaking, from a workflow standpoint, I have two mixers and I mix about 24 to 30 loaves at a time. The half hour rest in the mixer also gives me a rest time in between batches while shaping later in the day!
The thing about breadmaking is you really can evolve it into your own personal art or preference. Not everything you see online is gonna work for you depending on your environment, your flour, your starter, schedule etc.. the list goes on!
The most important thing is to experiment and learn to trust your own personal intuition🤙
