Autolysis

It is an extremely simple yet very effective technique for improving the technical characteristics of flours, especially those with low baking aptitude.

  Dough formed

• How is it done?

Combine the flour and water, mix (knead) for just a few minutes and let the dough rest for 20 minutes to 2 hours, after which add the oil, yeast, salt and finish shaping the dough until it is smooth and homogeneous.   Dough extended without autolysis  

• What happens during autolysis?

The starch granules can be compared to a sponge and, like such, they absorb water when they come into contact with it. The longer their contact, the greater their hydration: if we take a sponge and soak it for a few seconds in water, it will have partial hydration, whereas if we leave it for a longer period, the hydration will obviously be much greater. The same thing happens with poorly hydrated starch; however, unlike the sponge, it contributes to the formation of the dough, and with partial hydration, the dough will be difficult to work with. The proteins that form gluten behave similarly, but additionally, they hydrolyse, allowing for greater elasticity of the gluten.

• What concrete advantages are there?

1. The mixing time is shorter
2. The extensibility of the flour increases
3. The development of the bread improves
4. Flours with low baking aptitude (kamut, spelt, rye, weak wheat flours) do not undergo excessive mechanical stress to which they are usually sensitive.
5. Shaping the bread is easier

Dough extended after 35 minutes of autolysis[/caption>