Autolyse method - Pizza Dough

When I first started this blog I wanted to bring something new and not just a few recipes. So I discovered, in my daily research, the autolyse method, cutting edge technique to improve your dough quality. This method was developed and carefully studied by the french Pastry Chef Raymond Calvel. 
He teaches us to mix flour and water, leave it for 15 to 20 minutes and then add the yeast and salt, except for the dried yeast wich requires more time to hydrate and so it's not interfering with the autolyse process. 
Salt and fresh yeast counteracts with the autolyse effect by making the gluten bonds harder and tighter.
    The benefits of the autolyse method are:
- the flour is  more hydrated, wich helps in achieving stronger gluten bonds,
-the action of an enzyme named proteases, present in flour, will help you get a more pliable dough,
-kneading time is considerably reduced.
      But enough with the chemistry lesson, we will talk more along the way.  

Metoda autolizei - Aluat de pizza

Cand am inceput sa ma gandesc la acest blog, mi.am dorit sa aduc ceva mai mult decat simple retete. Am descoperit astfel, in cercetarea mea zilnica, metoda autolizei (autolyse method). Aceasta este o metoda dezvoltata si atent studiata de catre Maestrul Patiser francez Raymond Calvel. El ne invata sa amestecam faina cu apa, lasam 15-20 minute si apoi adaugam drojdia si sarea, exceptie facand drojdia uscata, care are un timp de hidratare mai indelungat si nu intervine in timpul procesului de autoliza. Sarea si drojdia proaspata contracareaza efectul autolizei si intaresc legaturile de gluten dezvoltate, deaceea se adauga dupa.
    
        Beneficiile si totodata reactiile datorate autolizei:
- faina este hidratata mult mai intens, ceea ce ajuta la stabilirea unor structuri de gluten mai rezistente,
-actiunea enzimei numite proteaza, prezenta in faina, creste maleabilitatea aluatului
- timpul de framantare se reduce considerabil.
    Dar gata cu lectia de chimie gastronomica, mai vorbim pe parcurs :))