WHAT IS AUTOLYSE? A BAKER’S GUIDE
The autolyse method is a simple process used in bread making that allows combined flour and water to rest before adding other ingredients to the bread dough. Professor Raymond Calvel—a French Master Baker—discovered the autolyse method in the 1970s when he sought a solution to degrading bread quality brought on by the mass production of French bread.
Read on to learn more about when and how to use the autolyse method, as well as the benefits of adding the process to your bread-making routine.
WHAT IS AUTOLYSE?
Autolyse is a technique used during bread making that entails combining only the flour and water together, then allowing for a rest period before adding yeast, salt, stiff starters or any other ingredients to the recipe. This process helps flour absorb moisture and triggers the alignment of gluten and starch for a loaf that’s more aromatic and flavorful.
WHAT IS THE ADVANTAGE OF AUTOLYSE?
Using the autolyse method gives the flour in your bread recipe time to fully hydrate, and is uniquely helpful when softening whole wheat flour that has a tough bran. Allowing flour and water to rest also helps gluten develop, which means you’ll save time during the kneading process.
Perhaps most desirably, using the autolyse method helps leave carotenoid pigments intact that help bread establish a more robust color, aroma and flavor. You may also find that bread dough is easier to shape following the autolyse period.
WHEN DO I AUTOLYSE DOUGH?
Adding the autolyse to the bread-making process works best on high-protein or whole wheat flours. These types of flour can produce a strong, tight dough that benefits from the added pliability achieved through a resting period. Breads like French-style baguettes, sourdough, Italian semolina bread and other crusty bread types often benefit from autolyse.
Consider skipping autolyse when baking with freshly milled flour, spelt flour or flour with high enzymatic activity. These doughs may become weak and sticky when allowed too much time to rest. Breads containing rye flour, for instance, ferment more quickly and are best baked without autolyse.
HOW TO USE AUTOLYSE
Incorporating autolyse into making a loaf of bread is simple. Follow the 4 steps below to discover what ingredients to combine, how long to rest the mixture and how to know when the dough is ready for the next steps in the process.
STEP 1: COMBINE WATER AND FLOUR
Using your bread recipe, gently combine the water and flour in a mixing bowl. Mix the ingredients until all the flour is moistened, but be careful not to overmix.
If your recipe requires a liquid starter or preferment, add it to the flour and water combination prior to autolyse. This ensures that the flour has enough liquid to hydrate properly. Just be sure to avoid adding salt, as it can cause gluten to retract rather than develop.
STEP 2: ALLOW MIXTURE TO REST
Cover the bowl with a clean towel, plastic wrap, foil or a lid. Allow the mixture to rest for anywhere from 20 minutes to 4 hours, depending on the type of flour you’re using.
White flour breads typically require less autolyse time than breads made with whole wheat flour, which absorb moisture more slowly. If this is your first time using the autolyse method, start with a shorter time and work your way to a longer autolyse as you become more confident in the outcome.
STEP 3: CHECK FOR DONENESS
Uncover the bowl and inspect the dough. If it appears smooth, shiny and springy, the autolyse is complete. Perform a windowpane test to make sure the dough is ready before moving on to the next step.
You can do a windowpane test by tearing off a piece of dough and stretching it between your fingers. It should stretch to form a translucent rectangle you can see your fingers through. If it tears after a short autolyse period, let the dough rest a bit longer.
STEP 4: MIX IN REMAINING INGREDIENTS
With the autolyse complete, you’re ready to add in any stiff starters, yeast, salt, oil or other ingredients in your bread and resume following your recipe’s instructions. A successful autolyse should cut down on the time it takes to knead your dough, as it accelerates gluten development.
HOW LONG SHOULD I AUTOLYSE?
The timing of autolyse can depend on the type of bread you’re making and the flour you’re working with. White bread flours typically require less time and should autolyse anywhere from 20 minutes to 3 hours, whereas wheat flours take longer to absorb water and could autolyse anywhere from 1–4 hours. Many people choose to autolyse somewhere between 20 and 60 minutes for most bread recipes.
Autolyse is a forgiving process that may require some trial and error as you get comfortable with the method. Consider keeping notes about autolyse times, flour type and bread type as you experiment with the effects of autolyse on your bread recipes.
CAN I AUTOLYSE FLOUR FOR TOO LONG?
It is possible to autolyse too long and end up with dough that’s weak and beginning to deteriorate. Keep an eye on your dough to watch for signs that the autolyse is complete. Dough that appears smooth and shiny, more extensible (stretchy) and passes the windowpane test is ready for the next step in the baking process, but dough that rips or tears after a lengthy autolyse may have rested too long.
TIPS FOR USING THE AUTOLYSE METHOD
If you’re worried about forgetting to add ingredients like salt or stiff starters not involved in autolyse, measure them out ahead of time and set the measuring cups by the bowl as a reminder.
If you’re new to the autolyse method, start with a shorter autolyse resting period and increase the time as you get more comfortable with the process and your preferences.
Add flour to water in batches as you prepare to autolyse, mixing in between until just combined. This helps ensure all ingredients are blended and ready to develop.
Always add a starter to the autolyse process when baking bread that requires a liquid sourdough starter or preferment, as the liquid in the starter is typically required to hydrate the flour.
- If you’re pressed for time on the day of the bake, consider skipping the autolyse altogether. Don't allow your dough to sit too long by prepping it too early or trying the autolyse method the night before. This can lead to dough that is sticky, deteriorated or unusable.
EXPLORE KITCHENAID® STAND MIXERS
KitchenAid® stand mixers have what you need to experiment with any bread recipe. Available in 3.5 to 7-quart capacities, you can whip up your dough and give it plenty of room to rise right in the mixer bowl. Plus, KitchenAid® stand mixer attachments like the Sifter + Scale attachment, All Metal Grain Mill attachment and oven-safe Bread Bowl with a Baking Lid let you bake with ease as you put your own spin on classic artisan breads.
