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Shoutout to the 20 minute autolyse, I was wrong about rushing dough
For years I mixed flour and water and went straight into kneading because I thought resting dough was a waste of time. Last month a guy at the bakery on 5th in Portland told me to just let it sit for 20 minutes before adding salt and yeast, and the gluten came together so fast I barely had to work it. Same recipe, same flour, but the crumb on my sourdough went from dense to open with zero extra effort. Anyone else changed their mind on a step they used to skip?
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