Process

Autolyse

You might say: rest before kneading, flour and water rest

A rest of flour and water before salt and leaven are added.

What it does
Fully hydrates flour and lets gluten bonds develop with little mechanical mixing.
Ask
Did the flour and water rest before the full mix, and for how long?
Typical
About 15–30 minutes.

What to look for

  1. A covered bowl holding flour and water
  2. The dough looks rough before the rest and smoother after it

Sources

  1. Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, pp. 10–11During the rest period, the flour fully hydrates, and the gluten bonds, somewhat magically, continue to develop in spite of the lack of mechanical mixing.
  2. King Arthur Baking, Traveling Crusty Artisan Bread, Traveling Crusty Artisan BreadLet the shaggy dough rest, covered, for 15 to 30 minutes so the flour hydrates. … This is key to great bread, and is called “autolyse.” After the rest period, add the salt and yeast and incorporate well

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