Tiplet: Bread Autolyse in KBS/Keepeez
It is no secret that I believe both of the first two steps in trouble shooting are related to hydration.
Autolysing is just one method of helping you attain proper hydration in all your bread dough’s not just sourdough.
In addition, many of those experienced in the use of Fresh Milled Flour (FMF) often recommend the use of the Autolyse technique but it is useful to all machine baking.
By using the Raw Dough menu to Autolyse in your KBS/Keepeez (and likely other brands):
note: for those who prefer to proof yeast before adding – this concept gets you there.
Here is what I do (YMMV – your results may vary)
and one of the few times I even consider using delayed start subject for another time
Remove your pan and add ONLY your liquids and flour(s).
Replace/Secure pan in your KBS/Keepeez,
Select Menu Raw Dough,
Press Start
Just as you would/should any other time, use that first stir to check if your hyrdration looks rigth.
if you get called away, you may get another chance later but now is better.
Basically the process of Autolysing is mixing your liquid and flour and letting it sit for as little as 20 minutes and depending on whose information you trust, as much as an hour or longer.
The KBS\Keepez current (Feb-2026) models whose Model numbers begin with MBF-### have a menu operation known as “Raw Dough“. At approximately 23 minutes mixing and sitting, this functions well as an means to Autolyse not exactly, but close enough to be useful.
Once the Raw Dough menu has been completed, you can choose (or in my case remember to go deal with the next step because I was off reading cookbooks or some such) another menu, add your other ingredients as directed in your recipe
In my case, this means adding other ingredients (sugar, salt, yeast) and going to take a nap.
If you would like more general details about the Autolyse technique, here are some links to respected sources familiar to most Bread Machine Bakers. Linked articles they may contain affiliate links that do NOT benefit me –
KitchenAid: What is autolyse? A baker’s guide
https://www.kitchenaid.com/countertop-appliances/pinch-of-help/what-is-autolyse
King Arthur: Using The Autolyse Method by Barb Alpern
https://www.kingarthurbaking.com/blog/2017/09/29/autolyse-sourdough
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