An autolyse (“aw-toe-lease”), sometimes written as autolyze, autolysis, or dough autolysis, combines the flour and some or all of the water in a recipe and then leaves the mixture t… See more

It’s often said that a well-strengthened sourdough bread dough is both elastic andextensible. These two forces can be seen to both work against each other but also comple… See more

To autolyse bread dough, combine the flour and water in a recipe and leave it to rest for some period of time. After this rest period, add the preferment (levain), salt, and any additional w… See more

First, let’s look at a high-level comparison of when I might, and might not, autolyse: You might autolyse when… 1. The bread dough formula has a high percentage of high-protein flou… See more

Reduced mixing time
A dough that undergoes autolysis will usually require less mixing and kneading time (either by hand or mechanical mixer). By letting th… See more