Barbara, interestingly enough, the most recipe experiments our bakery has been doing with salt show that adding it or not adding it during the autolyse doesn't seem to make any difference. So go ahead and add that salt - I hear you about forgetting to add it later (and I'll bet your dough rose like crazy, didn't it?) I didn't compare a white flour autolyse to the whole wheat autolyse head to head - but I always get good results with whole wheat if I let it rest (autolyse + salt) before kneading. I like your idea about soaking the flour for better texture in the final loaf, too; that should help "tame" that sharp bran. Thanks for sharing your good ideas here! PJH

• Reply