The autolyse is an optional but easy method to incorporate into the mixing cycle of many artisan breads. The autolyse technique was likely used throughout bread-making history but was codified by Professor Raymond Calvel in his seminal work, “Le Goût du Pain,” which has been translated into English as “The Taste of Bread.”
The autolyse reduces mixing time, enhances extensibility and gives flour the opportunity to absorb more water—an effortless way to increase hydration and reduce ingredient cost. All of these beneficial characteristics more easily bring the dough to proper development. The term, which roughly means “self-relaxation” or “self-dissolution,” refers to the breakdown of weak gluten bonds by protease enzymes naturally present in the flour.