Last part of the Shokupan series, straight-dough with autolyse. What is autolyse? It simply means
combining water and flour in the dough and let it sit to fully let the flour
to hydrate and let magic happens. Who knew that flour can take a long time to
fully absorbs the water when you mix it? I have a post dedicated for
explaining what happens during autolyse and what benefits it has.
If you don't have the time or the patience to use pre-ferment (Poolish method
from previous post) or Yudane, but still want the bread to have great texture
and more flavor, autolyse is the answer. I would say it is an improved
straight dough method with very little extra time and no extra work.