The autolysis technique in bread-making, part of the broader field of white art, was developed by the French professor Raymond Calvel.
Ingredients
The basic ingredients are flour and water. If the autolysis period exceeds 3–4 hours, it is advisable to add a small amount of salt as well.
The Three Phases of Autolysis
- Initial Mixing
Gently mix the flour with about 55% of the total water (based on the flour weight). - Resting Period
Let the dough rest for 20 minutes to 24 hours.- The duration depends on the flour’s strength and production needs.
- The stronger and more resilient the flour, the longer the rest period should be.
- If the rest exceeds 3–4 hours, add some salt and store the dough at 18–20°C to prevent excessive fermentation.
- Final Mixing
After the rest, proceed with the final dough by adding the remaining ingredients of the recipe.
Purpose of Autolysis
Autolysis serves similar purposes as biga and other pre-ferments:
- Enhances water absorption
- Improves dough structure
- Boosts aroma and shelf life
- Reduces final mixing time
Today, with the wide availability of high-quality flours, the necessity of autolysis is less critical. Modern flours often absorb water efficiently without pre-treatment. Moreover, adding extra steps increases complexity and reduces process standardization.
Benefits of Autolysis (When Used Appropriately)
When applied correctly and logically, autolysis can:
- Produce a smoother, more pliable dough
- Make shaping easier
- Result in greater volume, better crumb structure, and softer texture
These benefits stem from physical and chemical changes during the resting phase, particularly:
- Hydrolysis: Enzymes (mainly amylases and proteases) break down starches and proteins.
- Amylase activity: Converts starch into sugars, feeding the yeast and enhancing fermentation and flavor.
When Is Autolysis Truly Useful?
Autolysis is especially beneficial when:
- Using strong flours with a high P/L ratio (a measure of dough tenacity vs. extensibility)
- Working with durum wheat, which has a tighter gluten network and slower water absorption
- Dealing with flours with a high Falling Number (FN) (low amylase activity, typically >350 seconds), where autolysis helps kickstart fermentation through enzymatic sugar release
⚠️ Caution: Autolysis longer than 24 hours can lead to imbalanced fermentation, where excessive sugar availability weakens the gluten network.
Final Thoughts
In short, there’s no one-size-fits-all. Every technique must be matched to its context. What works well in one scenario may not be beneficial in another.