autolyse

Autolyse is a resting period in bread-making where flour and water are mixed and then allowed to sit before adding yeast and salt. During this time, enzymes in the flour start breaking down starches and proteins, improving gluten development and hydration. This process enhances dough extensibility, resulting in better texture, flavor, and elasticity. Autolyse typically lasts 20 to 60 minutes, making the dough easier to shape and improving the final bread's crumb structure. It’s a simple step that contributes significantly to the quality and consistency of the baked bread.