There is a lot of science and technicality behind an autolyse, but don't be intimidated! It is really a simple (and totally hands-off!) step that can greatly improve your bread.
Autolyse (pronounced oh-toe-lease) is a resting period after mixing the flour and water together but before adding the salt and other ingredients.
(In sourdough baking, the starter is included in the flour + water mixture.)
The Origins of Autolyse
Of course, the autolyse has French origins!
The autolyse technique was pioneered by Professor Raymond Calvel, a renowned French bakery expert. In his books published in the 1970s and 80s, Calvel promoted autolyse as an essential step in breadmaking.
He recommended a 30-45 minute autolyse rest after initial mixing to hydrate the dough and begin developing gluten. This step helps create the conditions for great bread, and it prevented the overmixing doughs are prone to in large-scale bakeries.
When to Autolyse
If you want your bread to have a strong gluten structure and a big oven spring, you should consider an autolyse as part of your process!
As for when in bread making the autolyse period should happen, it takes place after initially combining the flour, water, and starter, but before adding in the salt. This resting time allows for hydration and gluten development without interference.
When you're using an autolyse with sourdough starter, the starter is included in the autolyse period.
A lazy autolyse - if you don't want to do a true autolyse, you will still see some of the same benefits with a "pause" between mixing the dough (yes - I mean all of it!) and stretching/kneading it. Even if you only have 15 minutes!
When Not to Autolyse
There are a few instances when an autolyse is not recommended:
- Enriched doughs with eggs, fat, or sugar - These can interfere with gluten development.
- Flours very low in protein - Gluten networks may not form well. However, a very short autolyse could improve flavor.
- Doughs with minimal kneading - To see the full benefits of an autolyse, dough needs to be kneaded or undergo a long fermentation period for optimal gluten formation. Without kneading/a long ferment, the benefits of an autolyse would be minimal.
- Quick breads or soda breads - these do not rely on gluten formation or yeast activity, so a process that encourages gluten development would be counter productive.
Benefits of Autolyse
- Improved gluten strength and structure - The hydrated flour can form stronger gluten networks, resulting in better gas retention and a nice rise.
- Better flavor - Enzyme activity during autolyse creates more sugars for yeast food but also more complex flavors.
- Easier kneading - After autolyse, the dough is more elastic and kneads together smoothly.
- Better crumb - A well-developed gluten structure gives an open and airy interior crumb.
How to Autolyse
- Mix flour, water, and starter together until just combined. The dough will be shaggy.
- Let rest for 20 minutes to 1 hour, until the flour is fully hydrated. (The exact time depends on factors like flour type - try it out and see what works for you!)
- Add salt and other ingredients. Mix and/or knead as usual.
- Proceed with your regular bread recipe, knowing the dough is already off to a great start.
With minimal effort, an autolyse consistently improves homemade bread. For bakers aiming for that perfect loaf, it's an invaluable technique to try. Give it a shot in your next bread and see the autolyse magic happen!
Leave a Reply