A bread-making technique where flour and water are mixed and allowed to rest before adding other ingredients, allowing enzymes to break down proteins and starches. This process improves dough extensibility and flavor development.
From French 'autolyse,' derived from Greek 'auto' (self) and 'lysis' (loosening or breaking down). The term was coined by French professor Raymond Calvel in the 1970s to describe this enzymatic process that occurs naturally when flour and water are combined.
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