What is autolyse in sourdough baking?
Autolyse is when you mix just flour and water and let it sit for 30 minutes to several hours. This process helps improve dough's taste and texture by starting enzymatic reactions. However, fermentolysis is often recommended instead, as it simplifies the process. Keep experimenting and enjoy the journey!
Answered by Hendrik, The Bread Code
From the book
A process where flour and water are mixed and then left to rest before adding other ingredients. This activates enzymes such as amylase and protease. By doing so the bulk fermentation time is shortened and the final loaf will have better properties. The browning of the loaf becomes better and the crumb fluffier. An autolyse is recommended when using a high percentage of starter to inoculate the dough (> 20 %). An alternative easier approach can be the fermentolyse.
Where this was asked
5 TIPS TO CREATE INCREDIBLE DOUGH STRENGTH | FULL MASTERCLASSRelated questions
Not quite your question? Ask Loafy