Autolyse is the snappy name for a simple process developed and tested by French scientist Raymond Calvel in the mid ’70s where the baker mixes the flour, starter and water for a dough and lets it rest for anywhere from 20 minutes to two hours. This rest time gives enzymes (Specifically Amylase and Protease) to work on the gluten in the dough, aligning it and breaking it down. After the autolyse process, the baker adds salt and any other agreements and may knead the dough lightly (The gluten will already be almost fully developed).) Sourdough that has been taken through an Autolyse will have a more ope crumb and be softer.
- Using the Autolyse Method – King Arthur Flour
- Autolyse – What, Why and How – Bakery Bits
- Sourdough Autolyse: Is it needed? If so, how long? – True Sourdough