TechniqueIntermediate
Autolyse
/ˈɔː.təˌlaɪz/
Definition
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.
Henry's Tips
- •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.