Techniqueintermediatedraft
Autolyse
Also searched as: autolyse, dough rest, letting flour hydrate, soaking time
In short: Mix flour and water and let them rest for 20–60 minutes before adding salt and yeast. The network forms almost by itself.
Picture it
Like beans soaking overnight: without any work they are ready for the next step in the morning.
What happens
During the rest the flour takes up water, and the proteins start to link up without kneading. The flour's own make the network stretchier. Afterwards the dough needs much less kneading.
How it’s done
Sequence · Step 1 of 4
Mix flour and water roughly, just until no dry flour is left.
All steps as a list
- Mix flour and water roughly, just until no dry flour is left.
- Cover and rest for 20–60 minutes.
- Add salt and yeast or sourdough.
- Knead briefly, or stretch and fold.
Related entries
Sources
- Harold McGee: On Food and Cooking (2004), Kapitel Brot, Getreide