My experience is different to this.

I aways use stiff starters (50% hydration) and have no problem incorporating them. Whether it is after an autolyse or in the initial mix. In fact, I was taught by the world renowned baker Richard Bertinet to use stiff starters, and he teaches incorporating them and working the dough by hand. So if it can be done easliy by hand, it can defniitely be done in a stand mixer - which is what I use when making a dough for more than 2 loaves.

There are also many autolyse methods that only autolyse with, say, 50 - 60% of the water, and add the remainder later. So an autolyse without a liquid starter is perfectly fine.

Also, you really don't see the benefits of an autolyse with a small dough mass. The larger the dough mass the more you see the benefits - and as a minimum you really need at least 2kg of dough to any appreciable difference. So it's not surprising that the results here were not as impressive as was hoped for.

• Reply