Hello again fellow members, thank you for the previous assistance.

I am now attempting my second effort with the ATK rustic italian loaf, I just placed my pre ferment in the fridge for tomorrow,s baking. My question is in the AUTOLYZE process do I or do I not add the yeast to the aggregate. I can,t find a definitive answer on the internet, but I do know that this is the place to get the answer. thanks in advance for any and all input. best wishes to all.

badge posted by: artpfla on September 15, 2012 at 4:04 pm in Baking, yeast
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reply by: Mike Nolan on September 15, 2012 at 4:28 pm
Mike Nolan

As originally developed by Prof. Raymond Calvel, an autolyse stage consists of flour and water, no yeast and no salt.

Some subsequent authors have not stuck to the Calvel protocol, but most do.

reply by: artpfla on September 15, 2012 at 7:09 pm

thank you mike