Autolyse (pronounced auto-lease) refers to the stage when the flour and water have been mixed together until just combined, and then left to rest before adding the rest of ingredients. This provides a smooth and extensible dough that requires less effort and kneading time, and while this technique is mostly used for bread making, it can also be used for pizza dough.
What happens during an autolyse period?
The simplest explanation for what happens during an autolyse period, is that the flour becomes fully hydrated early on in the baking process. It takes a surprisingly long amount of time for water to fully absorb into the flour, so adding an autolyse gives it the time it needs before adding other ingredients.
On a more scientific level, adding water activates enzymes in the flour. The protease enzymes start to break down the proteins in the flour, and the amylase enzymes start converting the starches in the flour to sugars. The breakdown of the proteins makes the dough stretchier and more extensible, and the conversion of starches to sugars makes the sugars easier for the yeast to feed on, which is important for the fermentation process.
Benefits of adding an autolyse
Adding an autolyse period has many benefits for your dough, and for the final bake of your bread.
Your dough will be easier to handle
Allowing the flour to properly hydrate before jumping into bulk fermentation makes the dough much more extensible. You’ll likely notice that when you first mix the flour and water until it is just barely combined, the dough will be shaggy, coarse, and will tear if you try and stretch it. After the autolyse, the dough will smooth out considerably, and will have developed some strength and extensibility.
This development not only makes stretching and folding a smoother process, but it also has an impact on your final bake. With more extensibility, the dough will be easier to shape, and will better hold its shape. It also will be easier to score before baking.
An autolyse helps with crumb development
Because extensibility is such a big factor with an autolyse, it can affect the final oven spring during your bake. Dough that has undergone an autolyse is more likely to have a better oven spring, because it will expand more easily and quickly when it hits the heat of an oven.
An autolyse will also help make your crumb more tender. Because an autolyse allows for the flour to become properly hydrated, the final result is a much softer crumb. This is especially true when using whole wheat, or other whole grains that contain a higher percentage of bran. These breads tend to yield a dense crumb, but an autolyse helps produce a loaf that is softer and lighter.
How do you know when the autolyse is complete?
There are a few signs that will tell you that your autolyse has been successful. Firstly, your dough will appear much smoother than it did when you first mixed it. It will have a good amount of extensibility and stretch when you pull it. It also will have started developing enough gluten that it can pass a window pane test, which is when you stretch a small amount of dough so that you can see your fingers through it without the dough tearing.
Source: https://challengerbreadware.com/bread-techniques/autolyse/
