Do I need to autolyse quick-breads like scones?
In bread making you wait 30 min after mixing water and flour together so that the break protein (i.e., gluten) has time to "get strong" and build fibers.
You get this smooth surface etc. on the bread dough afterwards.
I'm making scones, following Dorie Greenspan's book, and she talks about kneading the fat heavy dough.
It's like one..ugly, unsmooth mess of dough, like mashed potatoes or something.
I'm not sure if bakers need to autolyse before kneading. I didn't do so and kneading did nothing to smooth out that ugly mess.
I just proportioned it and baked it as is. My scones tasted great but the surface isn't smooth and like..mashed potatoes texture that was hardened through baking.
Like..does anyone know if quick breads (I'm assuming they are defined by heavy fats) need a rest period of autolyse before kneading so as to have smooth surface?
I was tempted to just add more flour to dry and smooth out that mess but didn't want to change the proportions of flour/water/fat ratio.
Thanks
Best Answer
Quick breads are not primarily defined by the richness or fat content of the dough, but by the leavening method:
While “regular” bread uses yeast - and has a long resting time, quick breads use baking powder or soda - and are baked more or less immediately. (Although some recipes have some extra resting time.)
While yeast has no problem with raising a dough with a strong gluten network, baking powder can’t do that. For quick breads, the same rules as for pie crusts and similar short pastry applies: the fat prevents the liquid from reaching the flour and inhibits gluten formation, giving you a light and crumbly texture. “Diligent” kneading would counteract that, leaving you with a dense product.
And yes, this can mean a certain “mashed potato” texture, depending on your recipe, which is perfectly ok. If you insist on a smoother surface, gently roll out the dough instead of flattening it with your fingers and consider a wash: make-up for baked goods ;-)
Making an autolyse step would even aggravate the gluten-density issue - what is an excellent idea for yeasted breads is quite destructive for quick breads.
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Should you autolyse all bread?
Typically, no. An autolyse doesn't typically include any preferment, unless the dough hydration is very low. Remember, an autolyse is simply the combination of the flour and water in a recipe\u2014that's it. However, in some cases, it might actually be necessary to include the levain, or preferment, in the autolyse.How important is autolyse?
An Autolyse helps the Dough become Easier to Work with At the start of an autolyse when the flour and water has only just been mixed, pulling the dough would mean tearing it. But after a proper autolyse you will find that the dough can stretch without tearing.Are scones considered quick breads?
Essentially a single-serving quick bread, scones are lightly sweetened treats that call on baking powder as a leavening agent.Why are scones considered quick bread?
Quick Breads DEFINITION The term 'quick bread' is a way of categorizing many different types of baked goods, namely ones that rise with the use of chemical leavening agents. This can be any cake, cookie, scone, or bread recipe baked by using chemicals to create rise rather than yeast or eggs.To autolyse, or not to autolyse, that is the question
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