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Appreciation post: the 20 minute bench rest I kept skipping made my sourdough actually open up
I got lazy on a bake two Sundays back and let the dough sit on the counter for 20 minutes after mixing before I added the salt. The crumb came out way more open than my usual loaf and the crust didn't tear at the scoring lines like it always does. Now I'm reading that this is just an autolyse and I'm sitting here mad that I skipped it for 3 years of baking. Next I want to try pushing the rest to 40 minutes and see if it holds. Has anyone played with longer rests on whole wheat, because mine always comes out dense and I'm wondering if that's the missing piece?
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