So this is kind of the tartine whole wheat recipe, but I was curious about a really long autolyse, so I mixed the flour and water and left it for a day, then mixed in the leaven, salt, and continued the recipe as normal
Dough is 70% whole wheat, 30% all purpose. 76ish% hydration.
Oh, another “alteration” was that I forgot to feed the starter the day before, so instead of 200g of properly active starter, I put in 250g of sloppy gross starter that was well past its prime.
Overall I’m very pleasantly surprised
Compared to your usual recipe, how did the long autolyse affect your dough handling or the finished loaf?
I didn’t really alter my handling of it at all, aside from maybe being a little more gentle. As for the finished loaf, it’s hard to say, since I haven’t made the recipe according to the instructions.
Bad science, I know, but here we are