autolayse dough

In bread-making, “autolayse” is the term used for the resting period when flour and water are mixed together and left to rest. During this time, the flour fully hydrates and gluten, the protein that gives bread its elasticity, begins to develop. The autolayse period typically lasts from 20 minutes to a few hours. In addition to improving dough extensibility, autolayse can enhance the flavor and texture of bread, making it a valuable technique in bread-making.

autolayse dough

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