When a baker talks about "strength," they are usually talking about elasticity—the ability of dough to snap back. This is the hallmark of commercial yeast bread. It is rubbery, tight, and resilient. But a sourdough baker looks for something else: Extensibility. The ability to stretch without tearing.

Autolyse is a baking technique that involves mixing flour and water and allowing them to rest, to activate enzymes to break down starch and protein, and to hydrate flour.