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How To Autolyse

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Autolyse is a technique that is often used in sourdough bread-making to improve the texture and flavor of the bread. It involves mixing the flour and water for the dough and then allowing it to rest for a period of time, typically 20-30 minutes, before adding the sourdough starter and any other ingredients.

During the autolyse process, the flour absorbs the water and begins to hydrate, which helps to develop the gluten structure of the dough and improve the bread’s texture. The autolyse process also allows enzymes in the flour to break down the starches and proteins, which can improve the bread’s flavor and nutritional value.

Autolyse is a simple but effective technique that can be used to improve the quality of sourdough bread, and it is often used by artisanal bakers and breadmakers. To perform an autolyse, you simply mix the flour and water together in a bowl, cover the bowl with a towel or plastic wrap, and let the mixture rest for 20-30 minutes. After the autolyse period, you can then add the sourdough starter and any other ingredients to the dough and proceed with the bread-making process.

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