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)⁠

. 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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