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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Autolyse hydrates flour proteins and activates endogenous proteases, forming a cohesive gluten network before salt and yeast are added.
Origin: French artisanal bakers (1970s codification) — France
See full technique reference →During autolyse, water penetrates glutenin and gliadin, allowing them to unfold and interact. Endogenous flour proteases cleave high‑molecular‑weight glutenin chains, producing smaller fragments that increase dough extensibility while preserving overall strength. The resulting protein network improves oven spring and crumb structure.
Primary Reaction
Hydration and proteolytic cleavage of glutenin and gliadin leading to gluten network formation
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