Autolyse

Autolyse is the first step in the bread-making process. Flour and water are mixed together and left to rest for a period of time, typically 20-30 minutes. This allows the flour to fully hydrate and the gluten to relax, resulting in a more developed and elastic dough.

Here’s a breakdown of the steps involved in starting autolyse:

1. Measure and combine flour and water: In a large bowl, combine your desired amount of flour and water. The ratio of flour to water will depend on the type of bread you are making and the desired hydration level.
2. Mix: Use your hands or a spatula to mix the flour and water until a shaggy dough forms. Do not knead the dough at this stage.
3. Rest: Cover the bowl with plastic wrap or a damp cloth and let the dough rest at room temperature for 20-30 minutes. During this time, the flour will fully hydrate and the gluten will begin to relax.
4. Add salt and continue with the recipe: After the autolyse period, add salt and any other ingredients called for in your recipe. Continue with the mixing and kneading process as directed.