autolyse

Autolyse is a bread-making technique in which flour and water are mixed and allowed to rest before any salt or leavening agent is added. During this rest, flour hydrates and enzymes such as proteases and amylases begin to act, influencing dough development and flavor. The method is commonly attributed to the French baker Raymond Calvel, who described it and promoted its use in artisan bread making.

To perform an autolyse, mix only the flour and water until no dry bits remain and the mixture is evenly hydrated. Let it rest for a period ranging from about 10 to 60 minutes, depending on flour type and hydration. After the rest, add salt and the starter or commercial yeast, then complete mixing and shaping as usual. Some bakers extend autolyse for longer or use cold autolyse for several hours or overnight, particularly with higher hydration doughs.

The main benefits of autolyse include improved dough extensibility and handling, reduced kneading energy, and better crumb structure. By hydrating flour and allowing enzymes to act, the dough becomes easier to stretch without tearing, gas retention can improve, and fermentation can become more even. Salt is typically omitted during autolyse because it can inhibit enzyme activity and gluten formation; it is added after the rest period.

Variations and considerations: the duration and intensity of autolyse depend on flour type, hydration, and whether whole grains or inclusions are present. Whole-grain flours may require longer rests, while very dry doughs can benefit from a shorter autolyse. Cold autolyse is another option for extending the rest period without accelerating fermentation.