What is Autolyse (Bread Baking)?
Definition & Culinary Usage
A foundational artisan baking technique pioneered by French professor Raymond Calvel. Flour and water are gently mixed until no dry flour remains and allowed to rest (typically 30–60 minutes) before adding salt, yeast, or sourdough starter. This rest allows natural flour enzymes (amylase and protease) to hydrate fully, developing gluten networks passively and reducing kneading time.
Recipes Using Autolyse (Bread Baking)
Baking
85m
Beginner Artisan Country Sourdough Bread
A foolproof guide to baking open-crumb artisan sourdough boule at home with a blistered, crackling crust, chewy interior, and mild tang.
★
4.9
(18)
European