Glossary

Autolyse

Autolyse is a rest after mixing only flour and water, before yeast, salt or other ingredients are added. During the rest the flour absorbs water and gluten starts to form without kneading. Bakers use it to make dough smoother, easier to shape and less demanding to knead, and it is especially helpful for wet or whole grain doughs. Rests of about 20 to 60 minutes are commonly used, though recipes differ. It is not the same as bulk fermentation, which starts once yeast is in the dough. See also: Hydration, Gluten, Kneading, Bulk fermentation.