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TechniqueIntermediate

Autolyse

/ˈɔː.təˌlaɪz/

Resting period for flour and water before adding other ingredients.

Autolyse: flour and water just mixed into a rough shaggy dough, unkneaded
Flour and water, rested before salt and leaven go in.

A resting period where flour and water are mixed and left to sit (typically 30 minutes to 2 hours) before adding salt and starter/yeast. During this time, enzymes naturally present in the flour begin breaking down proteins and starches, making the dough easier to work with and improving gluten development.

By Henry Hunter · Updated

Henry's notes from the bench

  • This is one of the easiest ways to improve your bread without extra work. Just mix flour and water, walk away, come back later. The dough practically kneads itself.

Connected terms

FermentolyseGluten

Watch it at the bench

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Report a correction for this termCorrection inbox owner: Henry Hunter · Reply within 7 days

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