What is autolyse?

Listen this article as a podcast:

History and meaning

The autolyse was developed by the French scientist Prof. Raymond Calvel (1914–2005) and is a method for improving the processing and quality properties of baked goods. In some bakeries, however, the bakers do not talk about autolyse dough, but rather of starter dough. Yet this should be questioned, as many starter doughs also contain yeast or sourdough. In contrast, there is basically no yeast in the autolyse dough. Autolyse is therefore the self-swelling process between flour and water without any other ingredients.

For the autolyse dough, flour and water are only mixed until no more flour is visible and then left to stand for a certain time, covered. During this time, starch and protein swell (self-swelling) and the gluten protein chains together to form long gluten strands. At the same time, the flour’s own enzymes begin to work.

The main advantages of autolyse:

• Improving taste and crust structure:
  The enzymes contained in flour convert sugars and proteins. This has a positive effect on the taste and the crust.
• Shortening kneading time:
  Since the dough has already built up a certain structure during self-swelling, the kneading time is significantly reduced. This also reduces the oxidation of the colorants (caritoids) naturally contained in the flour caused by kneading, and the dough bleaches less.
• Increasing the amount of water added:
  Due to the longer swelling time,  an additional 2% to 5% water can be added (when making the main dough) without changing the properties of a good dough (elastic and stretchy). More water can thus be added to the dough.

Practical tips

It is best to swell the entire amount of flour in the main dough as an autolyse. Make sure that cold water is used for pouring (reduced enzyme activity). Additional water is only added during the preparation of the main dough. Salt is never added to the autolyse dough, as it would have a negative effect on the gluten properties of the flour. Salt also inhibits the activity of amylases and proteases, which has an effect on the entire dough preparation process, such as kneading and proofing. Salt is therefore only added before kneading with the baker’s yeast, after autolyse. The autolyse dough should be covered and left to stand at room temperature for at least 0.5 – 4 hours. Depending on the recipe and production process, the time can be increased to 16 hours.

Written by: Christian Bratschi, Technical Teacher Bakery, Richemont Centre of Excellence
Edited and published by: Richemont Centre of Excellence