The Most Misunderstood Step in Bread Baking Happens in Every Loaf

Today we’re clearing up one of the most confusing—and overhyped—concepts in sourdough baking: autolyse.

You’ve probably heard the term tossed around in online forums and advanced recipes. You may have even tried it once or twice, following instructions to “mix flour and water, rest, then add salt and starter.”

But here’s the part most people miss:

Autolyse isn’t a method. It’s a biological process. And it’s happening every time you add water to flour—whether you plan for it or not.

Let’s unpack what it actually means, where the confusion started, and whether this intentionally delayed step is worth adding to your baking routine.

🧬 What “Autolyse” Really Means

The word autolyse (from the Greek auto = “self” and lysis = “breakdown”) literally means “self-breakdown.”

In bread baking, it refers to what happens when you mix water with flour:

• Enzymes in the flour become active:
• Amylase begins breaking down starch into simple sugars.
• Protease starts cutting protein chains into shorter strands, helping the dough relax and become more extensible.

This always happens once flour is hydrated.
So in that sense, every dough undergoes autolysis by default.

🧂 So What’s the “Autolyse Method” Then?

In the 1970s, French bread scientist Raymond Calvel introduced the idea of intentionally pausing after mixing just flour and water—before adding salt or leavening.

That deliberate rest became known as “the autolyse method.”
But here’s where things got really confusing:

The method was misnamed from the start.

What we now call autolyse is really a pause to enhance a natural process—not a standalone technique. And no, it’s not your fault if that confused you. It confused half the internet too.

Here’s why the name causes so much trouble:

• It implies autolyse is optional, when in fact autolysis (the biological process) happens every time flour is hydrated
• It makes it sound like a fancy trick, instead of what it is: an intentional delay to let nature take its course
• It’s often misused in recipes that include salt or starter from the beginning (which inhibits the enzymes and defeats the purpose)

So yes, the name is misleading.
But that doesn’t mean the method is worthless.

When used correctly, the “autolyse method” still delivers real benefits for structure, flavor, and handling—especially with higher hydration doughs or whole grains.

🧠 What Does the “Method” Actually Do?

The autolyse method is a rest period, typically 20 to 60 minutes, after mixing only flour and water. During that time:

What’s Happening Why It Matters

Gluten is forming naturally

Less mixing needed later, better structure

Starches break into sugars

More food for fermentation, better browning

Dough becomes extensible

Easier to shape without tearing

No salt/starter interference

Enzymes can work without inhibition.

After the rest, you add your salt and sourdough starter, then mix or knead as usual.

⚠️ Important Clarification

Some recipes misuse the term “autolyse” by adding salt or starter from the beginning. Once you do that, it’s no longer the ‘autolyse method’—because:

• Salt tightens gluten and inhibits enzymes
• Starter kickstarts fermentation 

If you’re going to use the method, you can maximize results by adding just flour and water before the rest.

🧺 Is It Worth It?

In my live classes? I usually skip teaching autolyse. Not because I don’t believe it works—but because most of my students are still getting comfortable with the basics.

They don’t need more steps—they need wins.

But in my own baking?

Yes—I use autolyse regularly. Especially with:

• High-hydration doughs
• Whole grain or high-extraction flours
• Loaves where I want a soft, open crumb and deeper flavor

For more advanced bakers, it’s one of the easiest and most effective tweaks you can make.

📋 How to Use It

Let’s say you’re working with this recipe:

• 400g bread flour
• 300g water (75%)
• 80g starter
• 8g salt

Here’s the autolyse version:

1. Mix flour + water only → cover and rest 30 minutes
2. Add starter + salt → mix until combined
3. Continue with bulk fermentation, folds, shaping, etc.

The ingredients don’t change—just the timing.

🧠 The Takeaway

Autolysis happens every time you hydrate flour.
The “autolyse method” just delays fermentation so the dough can build itself before the microbes get to work.

Is the name confusing? Yes.
Is it worth trying? Also yes—once you’ve nailed the fundamentals.

Your sourdough mastery continues here. Master this subtle resting step, perfect your timing, and enjoy the feel and flavor of truly well-developed dough.

Until next time, let’s give thanks for our daily bread…