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Sourdough baking
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Why do we autolyse

Autolyse (“auto-lease”) is a step in the baking process where only flour and water are mixed together , always at the beginning of the whole process. It is a biological term
Autolysis (biology)
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. Not only does it initiate enzymatic activity in the dough which helps draw out sugars from the flour, but it also increases its extensibility (the ability for the dough to stretch out without tearing). Increased extensibility is a good thing: it allows the dough to expand and fill with gasses, resulting in a light and airy loaf.

You might autolyse when…

The formula has a high percentage of high protein flour
The formula has a high percentage of whole wheat flour
Additional extensibility is desired
You’re hand mixing the dough
You want to preserve maximum flavor in your dough at all costs

You might not autolyse when…

The formula has a high percentage of freshly milled whole grain flour
The formula has a high percentage of flour known to be highly extensible (such as spelt)
Would add increased complexity to the baking schedule
The flour has a low falling number

Benefits of autolysing

Increased extensibility
Flavor and color preservation
Reduced mixing time
Source:
https://www.theperfectloaf.com/guides/how-to-autolyse/
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