Autolyse refers to a period of rest after the initial mixing of flour and water and it gives the flour a chance to absorb water without the inhibiting presence of salt. This gives the gluten and starches the chance to form, which leads to better dough development and better flavour as well. Breads made with autolysed dough are easier to shape and have more volume and improved structure. In this lesson, you will learn how to autolyse during the retarded method. To access to the most comprehensive online sourdough course and our library of video tutorials, sourdough recipes, expert interviews and tips, subscribe now to The Sourdough Club. Learn to make Sourdough and you can order a free starter to get you going. Start your journey today & discover why sourdough is the healthiest bread. Find out more about how sourdough is the healthiest bread, and apply our 7 core principles to your baking to help your digestion & benefit your overall health & wellbeing. There is a world of information inside the club with core knowledge, so you learn to understand sourdough and a have whole community of bakers to support you. It's alive with baking and conversations, with the latest research, tips, regular inspiring recipes and brilliant webinars, an interactive forum, as well as discounts for members. You also get updates with news to be in the know before anyone else about the latest books by Vanessa Kimbell, and courses at the Sourdough School. To join the Sourdough Club click here If you are not able to join at the moment then please subscribe to our Sourdough Club magazine and keep up to date In the meantime, please do follow us on Instagram & Facebook LOVE BAKE NOURISH
Autolyse Explained
Learning Objective
You will learn why the autolyse method is an important part of your sourdough process and how to autolyse during the retarded method.
Learning Outcome
You will understand the importance of the autolyse technique and how to autolyse for the retarded method of making sourdough.
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
