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#autolysis #pizza #dough ********************** DO YOU WANT TO TAKE A COURSE WITH ME? SCHEDULE A TECHNICAL CONSULTATION? OR SIMPLY LEARN HOW TO MAKE PIZZA? Write to me at: [email protected] ********************** ************ RECOMMENDED BOOKS: ************ PANIFICANDO: https://amzn.to/3jOF9Aq PH 4.1: https://amzn.to/3qT8DOT BIOTECHNOLOGY OF YEAST PRODUCTS: https://amzn.to/3hlnNcN LA PIZZA NAPOLETANA: https://amzn.to/3wfq8tL OMNIA FERMENTA: https://amzn.to/36gvwm8 ARTE BIANCA: https://amzn.to/3hFPPhP BIOLOGY OF MICROORGANISMS: https://amzn.to/3hBaaoM ************ MY EQUIPMENT ************ KENWOOD PLANETARIA: https://amzn.to/3hgpCaS PRECISION SCALE: https://amzn.to/3Aw1UPs INFRARED THERMOMETER: https://amzn.to/2SPIFzf DOUGH CONTAINERS: https://amzn.to/2V3fVDQ SONY ALPHA CAMERA: https://amzn.to/2V12FzB CANON CAMERA: https://amzn.to/3wlbAci MICROPHONE: ** FOLLOW ME ALSO ON: ** INSTAGRAM https://www.instagram.com/salvatore_f... FACEBOOK / vita-da-pizzachef-119131153216929 Here we are talking about AUTOLYSIS. We will see what the autolysis of a dough consists of, how it is done and what are the factors to take into consideration. What are the functions of autolysis and how to do it? Let's find out by learning the basics! Happy pizza to everyone!! **FOR COLLABORATIONS** EMAIL: [email protected]