Autolyse Technique: Why Your Dough Needs a Rest

Autolyse is a simple yet powerful technique that can dramatically improve your sourdough's texture, extensibility, and overall quality. This passive fermentation method has been used by professional bakers for decades.

What is Autolyse?

Autolyse involves mixing only flour and water, then letting the mixture rest before adding starter and salt. During this rest period, enzymes naturally present in flour begin breaking down proteins and starches.

The Science Behind Autolyse

Enzyme Activity

Gluten Development

Without mechanical mixing, gluten strands begin forming naturally, creating a more organized protein network that's easier to develop further.

Benefits of Autolyse

Improved Dough Handling

Enhanced Flavor

Better Final Product

How to Perform Autolyse

Basic Method

1. **Combine flour and water** only (no starter or salt)

2. **Mix briefly** until no dry flour remains

3. **Cover and rest** for 30 minutes to 4 hours

4. **Add starter and salt** after autolyse period

5. **Continue** with normal mixing and fermentation

Timing Guidelines

Autolyse Variations

With Starter (Modified Autolyse)

Some bakers include starter but omit salt:

Temperature Considerations

Flour-Specific Considerations

White Flour

Whole Wheat

High-Protein Flour

Ancient Grains

Common Autolyse Mistakes

Too Long

Wrong Temperature

Including Salt

Adding All Ingredients

Advanced Autolyse Techniques

Staged Hydration

Double Autolyse

Temperature Control

Incorporating Autolyse into Your Routine

Time Management

Plan autolyse into your baking schedule:

Recipe Adaptation

Any sourdough recipe can benefit from autolyse:

Autolyse is one of the easiest techniques to improve your sourdough with minimal effort. The passive nature means you're not adding work to your routine, just reorganizing the timing for better results.

Want to time your autolyse perfectly? The SourdoughAI app includes autolyse timers and reminders for optimal results.