Autolyse Method

The autolyse method is a technique used in bread and dough making, particularly in artisanal baking. It involves mixing flour and water together and allowing them to rest for a certain period before adding other ingredients like yeast or salt. During this resting phase, enzymes naturally present in the flour begin to break down the starches into simpler sugars and initiate gluten development. Autolysis helps improve dough hydration, enhances gluten structure, and contributes to better dough extensibility and overall bread texture. After the autolyse period, additional ingredients are incorporated, and the dough is kneaded or folded to complete the mixing process. This method often results in bread with improved flavor, a more open crumb structure, and potentially reduced mixing and kneading times.