For both Ambient and Retarded method the mixing is the same... but the autolyse is different. The autolyse for the ambient method is longer. I tend to mix a little harder for the ambient, just because it has less time for the gluten to develop and sometimes combine a longer Autolyse without leaven because that helps gluten development too.
The key choice is whether to mix by machine or by hand. and it is the essential part of developing the gluten.
This is my favourite part of the process .. it is a time to be connected to the dough and when I love getting my hands into the flour and water and feeling the dough coming together. It is important to get mixing right as it is a critical part of baking, and an aspect that I find many home bakers overlook. At the School, I teach people to
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