Hi Ricardo! Great to hear from you! I'm of the opinion that such modified versions of Calvel's method are exactly that--modified. While they don't fit the exact requirements of Calvel's described method, they can still offer some of the same benefits. For example, if dried yeast doesn't incorporate well after the autolyse and it works better to add the yeast with the autolyse, then why not do so? I look at this situation as similar to the fact that liquid preferments and levains need to be incorporated with the autolyse. Some recipes require a somewhat different approach, but that doesn't mean that you won't still see some of the benefits of autolysing. I haven't found any difficulty incorporating the salt after an autolyse, so this case is a little different, but even when all the ingredients are added and the dough is allowed to pause, there are still visible benefits. Perhaps we should call this pause something different, but the effects are related to the results Calvel discovered, and I think it only does him honor to include these modified versions as an extension of his discoveries. Barb

• Reply