How to AUTOLYSE Dough - The Effects BEFORE and AFTER

In this video I am showing you how to autolyse dough and what are the effects before and after. This is something you should definitely add to every dough you make from now on. You are creating a lot of strength with zero kneading. This works for both sourdough and yeast based doughs. In fact - I do the same thing for pizza dough as well with great effects. This is the biggest reason why I rarely use my kitchen machine anymore and knead every dough from hand. The strength you get from this step is just incredible. I typically autolyse for at least 30 minutes, typically never more than 2 hours. Has anyone of you been autolysing even longer? What are the effects? Make sure to just stir the dough and water together with your hand. You don't want to create any strength yet.