Autolyse

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Autolyse refers to a step in the process of making bread. Some bakers and authors claim that it is extremely important, but many others omit it.

The autolyse step is essentially a rest period. After the initial mixing of flour and water, the dough is allowed to sit for a period of twenty minutes or so. This rest period not only allows for better absorption of water, but also allows the gluten and starches to align. Breads made with autolysed dough are easier to form into shapes and have more volume and improved structure. The process also results in shorter mix times.

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