This is a great question. Thanks! When I use an autolyse I often incorporate a little water with the yeast addition just to make sure that it has access to the moisture it needs to hydrate. This is especially important with stiffer doughs (which are less likely to have an autolyse--but I mention it as a point of approach). This is also important when mixing doughs which during some seasons require cool mix water as the yeast will dissolve less easily at colder temperatures. Until you get your process down, you might hydrate your dry yeast with a small amount of your mix water, just to ensure that everything is dissolved prior to stirring it in after the autolyse. If you see grainy inclusions in your dough it is likely yeast (or sugar if the dough is sweet), as salt usually finds its way to the water and dissolves, in my experience. If yeast is undissolved, it's not activated.
Happy baking, Martin@KABC 

• Reply