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.
During autolyse, enzymes naturally present in flour begin breaking down complex starches into simple sugars and modifying gluten proteins, essentially giving your dough a head start on fermentation and gluten development. This 20-60 minute rest period can dramatically improve your bread's texture and make the dough easier to handle, which is why it's become a cornerstone technique in artisan bread making.
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