Hey everybody!
Well I finally had to make the plunge and buy a spiral mixer. YAAAA!! It's definitely a good thing and I knew I had to do it eventually. I bought an OMCAN spiral mixer that has a 44lb dough capacity.
I'm looking for some advice on mixing and autolysing. What I do now is autolyse only flour and water for 2 hours in a container. Then mix in salt, starter and other ingredients in the container as well.
But now with the mixer since I am mixing multiple batches of dough, it seems ineffecient to do the same process of only mixing flour and water, taking it out of the mixer to autoluse for 2 hours and then puting it back in the mixer to mix salt, starter and rest of ingredients.
I'm thinking just mixing in all ingredients at once, then autolysing for 1 hour. Then I can start my stretch and folds at 20 minute intervals for 2 hours.
What are your thoughts or experience with this? How will it affect the dough by mixing in all ingredients at once and autolysing for an hour?
Cheers
Dave