What is Autolyse?
The Definition
Autolyse is a baking technique that involves mixing flour and water and allowing them to rest before adding salt, starter, or other ingredients. During this rest period (typically 30–60 minutes), two key biological processes occur: enzymes (amylase and protease) are activated to break down starch and protein, and the flour fully hydrates, improving dough extensibility.
The Science: Passive Development
Think of autolyse as "enzymatic pre-digestion." When water meets flour, it acts as a trigger for biological activity.
Protease Activity: These enzymes begin to degrade the protein bonds. While this sounds destructive, it is vital. It softens the gluten network, increasing extensibility (the dough's ability to stretch without tearing).
Amylase Activity: These enzymes break down damaged starch into simple sugars. This provides an immediate fuel source for the yeast once the starter is eventually added.
The Protocol
Standard Duration: 30–60 minutes.
When to use: Essential for whole grain flours (which absorb water slowly) or high-protein flours (which can be bucky or tough).
The Result: A dough that requires less mechanical mixing (kneading), preserving the carotenoid pigments responsible for flavour and crumb colour.
Last updated: 6 January, 2026
Pre-shaping is an intermediate step between bulk fermentation and final shaping. The dough is divided and loosely formed into rounds, then left to rest (bench rest) for 15–30 minutes. This step reorganises the gluten network after the division and creates a smooth "skin" on the dough.