How an 'autolyse' kneads your dough for you
527K views · Dec 6, 2021 · Howto & Style
Comments · 892
@noahgeerdink5144 · 4 years ago
Finally someone who actually explains autolyse, and doesn’t tell me it just does a bunch of magic and makes my bread amazing.
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@Christopher0601 · 4 years ago
Adam really does everything to make cooking lazier and I love it
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@danielm0rk · 4 years ago
I have done MANY autolyses of different kinds. I agree with you, salt nor yeast makes a difference in practice. I simply mix everything and let it sit for 20-25 minutes and it always comes out magnificent
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@_knighted · 4 years ago
Are we just going to ignore the professor casually walking into work holding a baguette?
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@hadijaradat4842 · 4 years ago
"Why I kneed my bowl, NOT my dough"
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@byrtrand87 · 4 years ago
I see Adam is going for the John Wick look
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@andrewamann2821 · 4 years ago
Instructions unclear: dresser drawers now filled with flour paste, and my oven has been vomiting out t-shirts for the last 3 hours....
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@Xanthelei · 4 years ago
My mom has been doing this for my entire life. She mixes the dough up, gives it a very light knead, then puts it in a bowl with a towel over it to 'pre-rise' for about a half hour. Pretty sure she's never heard of autolyse, it's just how her mom and grandma did it!
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@EVAhazard1 · 4 years ago (edited)
Adam, I would be really interested to hear your take on the differences between jam/jelly/preserves/conserves/marmalade/fruit sauce, etc., and a brief history of jam too. (Perhaps paired with a jam, scone, and clotted cream recipe?).
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@dark0q205 · 4 years ago
Can't wait until Adam make the dough season and bake itself
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@allan6398 · 4 years ago
I really feel like Adam somehow manages to do being "lazy" in the most overachiever way
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@sarahbuck2506 · 4 years ago
Adam: "This old paper, 1985"<br>Me, born in 1985: <b>sad old lady noises</b>
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