Autolysis in baking refers to a technique commonly used in bread-making where flour and water are mixed together and allowed to rest for 1 to 2 min before the addition of yeast and salt.
After the dough is “resting” for 20 min to 2 h.

During this resting period, enzymes naturally present in the flour begin to break down starches and proteins. This process helps develop gluten formation and improves dough extensibility.

Developed by Monsieur Calvel this method has a lot of advantages.

The main advantages are:

  • Reduce the kneading time
  • Improved taste
  • Reduce the dough strength
  • Improve bread volume and shelf life and more…
Bakery - Autolyse

The principle is to allow a pre-hydration of the dough and by doing so, reducing the kneading time and the dough strength. You will let the rest time do the job for you.

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(Photo credit: Alex Chef Baker)