As a novice but very enthusiastic bread-maker, I'm grateful to bakers like you who take the (considerable) time to put together such informative posts. I only just learned about autolyse a few days ago and have been digging deep to find out more—your article is the best I've come across. Where I live in France, the local bakery is superb, but the satisfaction of making one's own bread is, well, extremely satisfying. Thank you for your contribution to my knowledge!

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