Contra autolisis
Given a 3-day (cold?) ferment, my suggestion would be: poolish --> add rest of ingredients and mix --> 2 days bulk --> 1 day balls. I wouldn't do an autolyse. I don't think it adds anything to pizza other than an excuse to drink a couple coldbeers.
Given a 3-day (cold?) ferment, my suggestion would be: poolish --> add rest of ingredients and mix --> 2 days bulk --> 1 day balls. I wouldn't do an autolyse. I don't think it adds anything to pizza other than an excuse to drink a couple coldbeers.
I agree that autolyse isn't worth the trouble for a pizza dough that will ferment more than a couple hours. Calvel promoted it as a way for French bread bakers (working with relatively weak flour) to avoid mixing their dough to death.
Autolisis
Ken Forkish en Flour, water, salt, yeast
Same day straight pizza dough 20 a 30 minutos.
Overnight straight pizza dough 20 a 30 minutos.
Overnight pizza dough with levain 20 a 30 minutos.
Overnight pizza with polish sin autolisis
Autolisis
Ken Forkish en Flour, water, salt, yeast
Same day straight pizza dough 20 a 30 minutos.
Overnight straight pizza dough 20 a 30 minutos.
Overnight pizza dough with levain 20 a 30 minutos.
Overnight pizza with polish sin autolisis
