Mixing Flour the Right Way (Simple Guide)

Have you ever come across a sourdough recipe where the baking process mentions an autolysis? Autolysis is a vital step in any bread baking routine, especially when you're hoping to achieve a delicious, moist-textured loaf. Here is a simple guide to help!

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Ingredients

• 400 gr bread flour
• 280 g water

Equipment

1. Take a large bowl, add flour and water, then use the back of a wooden spoon or your hands to combine the flour and water.
2. If you are using a mixer, then cook on low speed for 3 minutes to fully incorporate the ingredients.
3. Cover the dough tightly and let it proof for 45 minutes.

What is autolysis?

Autolysis is the process of mixing flour and water in a recipe, followed by a 30-60 minute rest period.

After the dough has finished resting, the remaining ingredients are added and then the dough is cooked.

This half hour pause allows some important changes to occur in the bread dough, resulting in a tremendous improvement in your bread baking.

How does Autolyse work?

Autolyse is a versatile process that can be used to process many bread products, including French bread, white loaf bread, whole wheat bread, sourdough bread and more.

During autolysis, your dough will develop:

• Elastic gluten
• Repair broken proteins

Elastic gluten

As the water is absorbed by the wheat flour, the protein present in the flour is immediately hydrated, enabling the gluten to soften and break down into longer gluten strands.

The wet flour will then experience an enzymatic activity.

Repair of broken proteins

The process of gently activating a fully hydrated flour helps repair any damaged gluten strands, which is a common occurrence in flour.

Flours containing less protein can be strengthened during autolysis in preparation for baking bread.

Can you add yeast to Autolyse?

Adding yeast to the autolyse starts the respiration and alcoholic fermentation process to produce gas. The yeast consumes the sugars and starches in the dough, which can be dangerous the process of autolysis.

This can lead to a dense breadso it's best to include the yeast when it's time to cook.

The benefits of automation

As gluten matures during autolysis, the result is significant enough to reduce cooking time. Therefore, improving the taste and texture of sourdough fermented long bread.

The benefits of autolysis include:

• Reduced agitation effort
• Bran softening
• Improved gluten structure
• The best oven spring
• Easier note

Reduced agitation effort

Autolysis is particularly effective when working with high protein flours, resulting in reduced kneading effort.

When working with recipes that call for flours that absorb a lot of water like oatmeal OR toughthe cooking process can be a tedious task.

This is why a longer resting period, or autolysis, leads to a shorter cooking time with minimal effort.

Bran softening

When the bran or fiber meets water, it becomes softer and easier to work with. Autolyse allows the flour to absorb enough water to make this necessary.

Improved gluten structure

The final dough will have an improved and stable gluten structure.

While stirring can force some type of gluten formation, gluten strengthening AND gluten tearing occur during this process of vigorous kneading of the dough.

On the other hand, gluten development occurs at its own pace during autolysis, without breaking or tearing the gluten strands.

Therefore, an excellent dough structure is produced, with an open and airy crumb.

The best oven spring

A stronger gluten structure allows for a fantastic oven spring and open crumb, compared to an underdeveloped, overcooked dough.

Easiest swimming

Scoring sourdough bread is an important step in baking sourdough bread. Once your dough has undergone autolysis, it will be easier and smoother to hold and form, meaning that scoring your dough will be quick and easy, resulting in the crust of perfect.

How long should the bread be automated?

The resting time of the dough will depend on the protein and fiber content, which means that the duration of autolysis can vary depending on the type of flour. Normally, a prolonged autolysis would require a low temperature environment to control enzymatic activities.

Here is an example of this:

How to autolyze sourdough

Add the flour and water to a large bowl and mix until well combined.

For doughs with lower hydration, it is best to mix the ingredients until you reach a rough consistency. A wetter dough requires a fully incorporated dough, without lumps.

Cover the bowl and let the dough rest or proof for 10 minutes, add the sourdough starter and salt to the mixture, before continuing with the rest of the recipe.

mATERIALS

• Attitude mixer
• 400 g of bread flour
• 280 g of water

GUIDELINES

1. Take a large bowl, add flour and water, then use the back of a wooden spoon or your hands to combine the flour and water.
2. If you are using a mixer, then cook on low speed for 3 minutes to fully incorporate the ingredients.
3. Cover the dough tightly and let it proof for 45 minutes.

Why add sourdough starter to an Autolyse?

When baking sourdough bread, the starter can tighten the gluten strands, so an autolysis should be done before adding the starter to the dough.

Although most sourdough recipes require a certain level of hydration so that the flour is fully hydrated and the enzymes are activated.

This means adding salt and sourdough to the flour and water, because without it, there won't be enough water in the dough to autolyze.

Types of Autolyse

IN real autolysis, the process involves a combination of flour and water, followed by an appropriate resting time, before cooking and baking. This method is most common in sourdough baking.

IN modified autolysis there are more elements involved in the process. This can be salt, yeast or a mixture of yeast.

There are two types of modified autolysis:

Saltolysis

Saltolysis is defined by the process of combining salt, flour and water, and then setting this mixture aside to rest for a certain period of time.

Salt helps tighten the gluten structure, effectively reducing enzymatic activities. In some recipes a prolonged fermentation process is required, so the inclusion of salt can help reduce the activity during autolysis.

Fermentolysis

This type of autolysis involves a fermentation process, so in this method, yeast will need to be added to the flour and water mixture. The yeast must be activated in warm water or milk with sugar before adding it to the dough. This liquid yeast mixture cannot be added to the dough after autolysis.

Therefore, it is best to add active dry yeast to the flour and water combination before autolysis.

What happens if you Autolyse too long?

Dough can become too weak when it rests longer than it should. This is why extended dough rests of 3-4 hours should be done in the refrigerator, as the cold temperature will ensure that the yeast activity remains activated.

Can you autolyze pizza dough?

Most pizza bakers choose to auto proof their pizza dough for 45 minutes to an hour before baking. This process ensures a wonderful quality and delicious pizza.

So, Why Autolyse?

Autolyse is the main step in bread making, to ensure a delicious result.

If you are looking for the perfect moist bread, with an open and airy crumb, then autolysis is the way to go!

Autolizo Bukë – Frequently asked questions