What is AUTOLYSE and How to Use it in Sourdough Baking!

For everyone looking for a short answer:

Autolyse is a simple step most of us use in bread baking. We mix flour with water, let it sit for a bit, and only add everything else after that! This helps the dough absorb water better, makes it stretchier and easier to work with, and really ups the bread game.

As a home baker, I once believed autolyse was a technique for the pros and bakery owners. How can leaving your mix of flour and water on the counter for a while possibly do anything?  

After incorporating the autolyse method into my sourdough baking routine for the past few months, my sourdough bread has transformed REMARKABLY.

I've noticed significant improvements in gluten development, a more open crumb, and a better oven spring.

And probably the most important benefit for me: the dough was a JOY to handle! Instead of starting to handle it when it was a shaggy mess, I started with a bread dough I could easily stretch and fold!

So, let me guide you through the autolyse process, explaining the why, when, and how, backed by my personal experiments and insights.

Jump to:

• What is Autolyse?
• My Experiments with Autolyse
• Optimal Time to Autolyse
• Why Bother with Autolyse?
• When to Autolyse
• How to Autolyse
• Steps for Autolyse
• Autolyse vs. Fermentolyse
• Should You Do It or Not?
• Pin it for Later
• Related

What is Autolyse?

The TERM 'autolyse' was coined by Professor Raymond Calvel, and it's a simple process where you mix flour and water and allow them to rest.

This rest period, or autolyse period, enables full absorption of water by the flour. You'll notice your dough becomes more elastic, the texture evens out, and gluten development gets a significant boost, making the dough easier to handle.

The easiest way to imagine what happens in practice is that autolysed dough becomes very smooth and it easy to stretch without tearing.

My Experiments with Autolyse

I experimented with different autolyse times - from a short 15 minutes to a long 12-hour period (also called extended autolyse). I've found that a 1-2 hour rest at room temperature works best for most flours I usually bake with.

The type of flour matters a lot here. For high protein (above 12%) or bread flour, a shorter autolyse suffices, while whole wheat or whole grain flours benefit from a longer period.

The reason for that is simple: the more "whole" the flour is, the more water it can absorb, and therefore the more time it needs to do that!

If I am mixing different types of flours together to make bread, I always autolyse it with the most "whole" flour in mind. So if there is whole grains in the mix, I autolyse for up to a few hours.

On the picture below, you can clearly see how the dough stretches before and after autolyse.

Optimal Time to Autolyse

A little disclaimer: this finding are not a result of an extensive study, but only my estimates based on my observations.

The ideal time to autolyse depends mostly on the flour used (and a little bit on environmental factors, such as humidity and elevation).

These are the ideal times for different (and most often used) flours based on my experience:

• Whole wheat flour: 4 hours
• White all-purpose flour: 30 minutes
• Bread flour: 1 hour
• A mix of whole wheat flour and all-purpose flour: 3 hours
• Whole grain flour: 4+ hours - the more "whole" the flour, the longer it needs to absorb the water (because it absorbs so much of it!)

Why Bother with Autolyse?

The benefits of autolyse are mainly:

1. Hydration: It allows the flour time to fully hydrate, creating a better texture. With the water absorbed, you'll also be able to handle the dough more easily and ultimately make better bread form it.

2. Elasticity: The autolyse leads to more elastic dough, aiding in dough handling and later on in shaping.

3. Quality: You end up with a higher level final product. You'll be able to shape it nicely, create enough tension, etc. This all will lead to a loaf that will look and taste better!

During autolyse, enzymatic activity also occurs. Protease and amylase are the main enzymes that are important for bread making.

Protease enzymes enhance dough extensibility, and amylase enzymes break down starch into simple sugars, which later feed the sourdough starter during the fermentation process.

You don't need to worry about enzymes, since these are the flour's own enzymes. All we need to do is give them a bit of time to activate - you guessed it, with autolyse!

When to Autolyse

Autolyse is ideally the FIRST step in your bread-making process (after getting your starter ready to bake with of course). It's particularly beneficial if you're using whole wheat flour or whole grain flour.

While not mandatory, its inclusion - even for a shorter time - gives your bread a head start.

How to Autolyse

There are different ways to approach autolyse, and it's essential to understand the FLOUR you're using.

High strength and high protein flours tolerate higher hydration, while lower strength flours with less protein content should be handled with lower hydration levels. 

In practical terms, this means:

• if you're using a STRONG, high-protein flour (like bread flour) --> you can add MORE water to your dough because this type of flour can handle it. It won't get too soggy or difficult to work with
• if your flour is WEAKER or has less protein, you should use LESS water to avoid ending up with a sticky, hard-to-handle mess. This balance helps get the dough texture just right for the best baking results.

WHAT IS STRONG FLOUR AND WHAT IS WEAK FLOUR? you might ask. Here is a general guide:

• High Strength/High Protein Flour: Over 12% protein, suitable for higher hydration doughs.
• Low Strength/Low Protein Flour: Under 12% protein, best with lower hydration.

Steps for Autolyse

1. Understand Your Flour: Knowing the flour’s protein content and strength is crucial. If you've been reading this post carefully, you already know which ones are which.
2. Mix together FLOUR and WATER ONLY: To start the process of autolyse, mix together flour and water. NOTHING else. Starter and salt should be added AFTER the autolyse phase, during the initial bulk fermentation - if the starter is added at the start, we get fermentolyse (more on that below).
3. Windowpane Test: After you let your dough autolyse for a required amount of time, you will want to know if the autolyse worked. To check that, perform THE WINDOWPANE TEST: If the dough stretches thin without tearing, it indicates well-developed gluten.

Autolyse vs. Fermentolyse

While autolyse focuses on the simple mixing of flour and water, fermentolyse involves adding the sourdough starter or yeast during this initial phase. Fermentolyse can accelerate gluten development due to the enzyme activity from the starter but may result in a different flavor profile due to the early start of fermentation.

There IS a time and a place for fermentolyse. I usually do it when I'm in a hurry to bake the bread the same day.

The upside of doing it is that you are giving the flour time to absorb water, while simultaneously starting the bulk fermentation - so you're saving time.

However, the downside (for me at least) is that the bread comes out a bit more tangy (which some people want, but my toddler doesn't appreciate).

Should You Do It or Not?

The SHORT answer: Yes, you should. The ROI (return on investment) in high!

The LONG answer: Autolyse might seem like an extra step or extra time, but the benefits ARE there - from better gluten development to tastier bread with an open crumb.

My personal experience as a home baker has taught me that even a little bit of autolyse can go a long way in enhancing the taste and texture of sourdough bread.

Whether you choose a shorter or longer autolyse, or opt for straight dough method or extended autolysis, the good news is that all those methods will lead to decent bread. And decent is good enough for most days.

But if you want to go the extra mile, it IS worth it to put some thought into the flour you're using, calculate the time you need to autolyse it, and go from there. And you'll likely end up with not decent, but GREAT loaf.

From a practical standpoint: if you're not in any hurry to bake your bread, mixing your flour and water and then waiting a bit doesn't actually demand more effort. It's not like you have to sit around and watch the autolyse happen. You can go about your day, maybe go run some errands, and start the bread later.

From my experience, autolysing for up to 12 hours doesn't come with any downsides so don't worry about leaving your flour and water on the counter for too long. Since there is no starter in yet, there is no danger of overfermenting your dough.

Give autolyse a try in your next bake – it's a small step that can make a big difference in your bread, turning good loaves into great ones!

Pin it for Later

Related

Looking for other informational posts like this? Try these: