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9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/blog-images-2023-02-10T215753.086-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Autolyse bread: mixing flour the right way [simple guide]\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Autolyse Bread: Mixing Flour The Right Way [Simple Guide] 43\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4>Ingredients<\/h4>\n<ul>\n<li><span data-amount=\"400\" data-unit=\"g\">400g<\/span> bread flour<\/li>\n<li><span data-amount=\"280\" data-unit=\"g\">280g<\/span> water<\/li>\n<\/ul>\n<h4>Equipment<\/h4>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">Take a large bowl, add flour, and water, then use the back of a wooden ladle, or your hands to combine the flour and water.<\/li>\n<li id=\"instruction-step-2\">If you\u2019re using a stand mixer, then knead at low speed for 3 minutes to thoroughly incorporate the ingredients.<\/li>\n<li id=\"instruction-step-3\">Cover the dough tightly, and let this autolyze for 45 minutes.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"what-is-autolysis\">What is Autolysis?<\/h2>\n<p>Autolysis is the process of mixing flour and water in a recipe, followed by a 30-60 minute resting period. <\/p>\n<p>After the dough has finished resting, the remaining ingredients are added and then the dough is kneaded. <\/p>\n<p>This half-hour pause enables some significant changes to occur in the bread dough, resulting in a phenomenal improvement in your bread baking.<\/p>\n<h2 class=\"wp-block-heading\" id=\"how-does-autolyse-work\">How Does Autolyse Work?<\/h2>\n<p>Autolyse is a versatile process that can be used in the processes of many bakery products including French bread, white pan bread, whole wheat bread, sourdough bread, and more. <\/p>\n<p>During autolyse, your dough will develop:<\/p>\n<ul class=\"wp-block-list\">\n<li>Stretchy gluten<\/li>\n<li>Repair broken protein<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"stretchy-gluten\">Stretchy Gluten<\/h3>\n<p>As the water is soaked up by the whole wheat flour, the protein present in the flour become instantly hydrated, enabling the gluten to soften, and unravel into longer gluten strands. <\/p>\n<p>The damp flour will then experience an enzymic activity. <\/p>\n<h3 class=\"wp-block-heading\" id=\"repair-broken-protein\">Repair Broken Protein<\/h3>\n<p>The process of gently activating a fully hydrated flour helps to repair any damaged gluten strands, which is a common occurrence in flour.<\/p>\n<p>Flour that contains less protein can be strengthened during the autolyse, in preparation for bread baking. <\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/CD-blog-images-2022-09-28T223215.229-1024x576.jpg\" alt=\"Autolyse bread: mixing flour the right way [simple guide]\" class=\"wp-image-3936\" title=\"Autolyse Bread: Mixing Flour The Right Way [Simple Guide] 44\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"can-you-add-yeast-to-the-autolyse\">Can You Add Yeast to the Autolyse?<\/h2>\n<p>Adding yeast to the autolyse begins the respiration and alcoholic fermentation process to produce gas. The yeast consumes the sugars and starches in the dough, which may jeopardize the <a href=\"https:\/\/www.kingarthurbaking.com\/blog\/2017\/09\/29\/using-the-autolyse-method\" target=\"_blank\" rel=\"noreferrer noopener\">autolyse process<\/a>. <\/p>\n<p>This can lead to a <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/why-is-my-sourdough-bread-so-dense\/\">dense loaf of bread<\/a><\/strong>, so it\u2019s best to include yeast when it\u2019s time to knead. <\/p>\n<h2 class=\"wp-block-heading\" id=\"benefits-of-autolysing\">Benefits of Autolysing<\/h2>\n<p>As the gluten matures during autolyse, the result is significant enough to reduce the kneading time. Therefore, improving the taste, and structure of long fermented bread like sourdough. <\/p>\n<p>The benefits of autolysing include:<\/p>\n<ul class=\"wp-block-list\">\n<li>Reduced kneading effort<\/li>\n<li>Bran softening<\/li>\n<li>Improved gluten structure<\/li>\n<li>Better oven spring<\/li>\n<li>Easier scoring<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"reduced-kneading-effort\">Reduced Kneading Effort<\/h3>\n<p>Autolyse is especially effective when working with high-protein flours, resulting in reduced kneading efforts. <\/p>\n<p>When working on recipes that require flours that absorb too much water like <a href=\"https:\/\/www.webstaurantstore.com\/blog\/2924\/semolina-flour.html\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">semolina<\/a> or <a href=\"https:\/\/breadtopia.com\/store\/organic-durum-flour\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">durum<\/a>, the kneading process can be a tedious task. <\/p>\n<p>Which is why a longer resting period or autolyse, leads to a shorter kneading time, with minimum effort. <\/p>\n<h3 class=\"wp-block-heading\" id=\"bran-softening\">Bran Softening <\/h3>\n<p>When the bran or fiber meet water, they become softer and easier to work with. Autolyse allows the flour to absorb enough water to make this necessary. <\/p>\n<h3 class=\"wp-block-heading\" id=\"improved-gluten-structure\">Improved Gluten Structure<\/h3>\n<p>The final dough will have an improved and stable gluten structure.<\/p>\n<p>While kneading can sort of force a gluten formation, <a href=\"https:\/\/biosolutions.novozymes.com\/en\/food-beverages\/baking\/gluten-strengthening#:~:text=Gluten%2Dstrengthening%20enzymes%20offer%20protection,gluten%20or%20other%20oxidizing%20agents.\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">gluten strengthening<\/a> and <a href=\"https:\/\/www.foodtoimpress.com\/bread\/why-does-my-dough-tear-when-kneading\/#:~:text=When%20dough%20tears%2C%20it%20means,with%20a%20subpar%20end%20product.\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">gluten tearing<\/a> occur during this process of vigorously working the dough. <\/p>\n<p>On the other hand, gluten development happens at its own pace during autolyse, without breaking or tearing the gluten strands.<\/p>\n<p>Therefore producing a brilliant dough structure, with an open and airy crumb. <\/p>\n<h3 class=\"wp-block-heading\" id=\"better-oven-spring\">Better Oven Spring<\/h3>\n<p>A stronger gluten structure enables a fantastic <a href=\"https:\/\/www.thekitchn.com\/word-of-mouth-oven-spring-47327#:~:text=Oven%20Spring%20noun%3A%20In%20bread,matter%20of%20a%20few%20minutes.\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">oven spring<\/a> and open crumb, compared to an underdeveloped and over-kneaded dough.<\/p>\n<h3 class=\"wp-block-heading\" id=\"easier-scoring\">Easier Scoring <\/h3>\n<p><strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/how-to-score-sourdough-bread\/\">Scoring sourdough bread<\/a><\/strong> is an important step in sourdough bread baking. Once your dough has undergone autolysis, it will be easier and smoother to hold and shape, meaning scoring your dough will be quick and easy, resulting in the perfect crust.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/CD-blog-images-2022-09-28T223240.436-1024x576.jpg\" alt=\"Autolyse bread: mixing flour the right way [simple guide]\" class=\"wp-image-3937\" title=\"Autolyse Bread: Mixing Flour The Right Way [Simple Guide] 45\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"how-long-to-autolyse-bread\">How Long to Autolyse Bread?<\/h2>\n<p>A dough\u2019s rest time will depend upon its protein and fiber content, meaning that the duration of autolyse can vary depending on the type of flour. Normally, a prolonged autolyse would require a low temperature environment to control the enzymatic activities.<\/p>\n<p>Here is an example of this:<\/p>\n<figure class=\"wp-block-table\">\n<table>\n<tbody>\n<tr>\n<td><strong>Type of Flour<\/strong><\/td>\n<td><strong>Autolyse Duration<\/strong><\/td>\n<\/tr>\n<tr>\n<td>All purpose flour<\/td>\n<td>30 minutes to 1 hour<\/td>\n<\/tr>\n<tr>\n<td>Whole wheat flour<\/td>\n<td>45 minutes to 4 hours<\/td>\n<\/tr>\n<tr>\n<td>Bread flour<\/td>\n<td>30 minutes to 2 hours<\/td>\n<\/tr>\n<tr>\n<td>Semolina flour<\/td>\n<td>1 to 5 hours<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/sourdough-bread-stockpack-unsplash-scaled.jpg\" alt=\"Bread dough\" class=\"wp-image-3641\" title=\"Autolyse Bread: Mixing Flour The Right Way [Simple Guide] 46\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/sourdough-bread-stockpack-unsplash-scaled.jpg 2560w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/sourdough-bread-stockpack-unsplash-scaled-420x280.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/sourdough-bread-stockpack-unsplash-scaled-768x512.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/sourdough-bread-stockpack-unsplash-scaled-840x560.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/sourdough-bread-stockpack-unsplash-scaled-1536x1024.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/sourdough-bread-stockpack-unsplash-scaled-2048x1366.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/sourdough-bread-stockpack-unsplash-scaled-1568x1046.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/sourdough-bread-stockpack-unsplash-scaled-150x100.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/sourdough-bread-stockpack-unsplash-scaled-380x253.jpg 380w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/sourdough-bread-stockpack-unsplash-scaled-720x480.jpg 720w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"how-to-autolyse-sourdough\">How to Autolyse Sourdough<\/h2>\n<p>Add the flour and water to a large bowl and mix till well combined. <\/p>\n<p>For lower hydration doughs, it is better to mix the ingredients until you achieve a shaggy consistency. A wetter dough requires a thoroughly incorporated dough, minus the kneading. <\/p>\n<p>Cover the bowl and let the dough rest or autolyse for 10 minutes, add your sourdough starter and salt to the mix, before proceeding with the rest of the recipe.<\/p>\n<h3 class=\"wp-block-heading\" id=\"materials\">Materials <\/h3>\n<ul class=\"wp-block-list\">\n<li>Stand mixer<\/li>\n<li>400g bread flour<\/li>\n<li>280g water<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h3>\n<ol class=\"wp-block-list\">\n<li>Take a large bowl, add flour, and water, then use the back of a wooden ladle, or your hands to combine the flour and water. <\/li>\n<li>If you\u2019re using a stand mixer, then knead at low speed for 3 minutes to thoroughly incorporate the ingredients. <\/li>\n<li>Cover the dough tightly, and let this autolyse for 45 minutes. <\/li>\n<\/ol>\n<h2 class=\"wp-block-heading\" id=\"why-add-sourdough-starter-to-an-autolyse\">Why Add Sourdough Starter to an Autolyse?<\/h2>\n<p>When baking sourdough bread, the sourdough starter can tighten the gluten strands, which is why an autolyse should be done before the starter is added to the dough. <\/p>\n<p>Although more sourdough recipes require a certain level of <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-hydration\/\">hydration<\/a><\/strong> in order for the flour to fully hydrate and the enzymes to activate. <\/p>\n<p>This would mean adding the salt and sourdough starter with the flour and the water, because without there, there won\u2019t be enough water in the dough to autolyze. <\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/CD-blog-images-2022-09-28T224522.449-1024x576.jpg\" alt=\"Autolyse bread: mixing flour the right way [simple guide]\" class=\"wp-image-3939\" title=\"Autolyse Bread: Mixing Flour The Right Way [Simple Guide] 47\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"types-of-autolyse\">Types of Autolyse<\/h2>\n<p>In<strong> true autolyse<\/strong>, the process involves a combination of flour and water, followed by the appropriate resting time, before kneading and baking. This method is most common in sourdough baking. <\/p>\n<p>In <strong>modified autolyse<\/strong> there are more elements involved in the process. This could be salt, yeast, or a yeast mixture. <\/p>\n<p>There are two kinds of modified autolyse:<\/p>\n<h3 class=\"wp-block-heading\" id=\"saltolyse\">Saltolyse<\/h3>\n<p>Saltolyse is defined through the process of combining salt, flour and water, then setting this mixture aside to rest for a certain period of time. <\/p>\n<p>The salt helps tighten the gluten structure, effectively reducing the enzymatic activities. In some recipes a prolonged fermentation process is required, so the inclusion of salt can help reduce the activity during autolyse. <\/p>\n<h3 class=\"wp-block-heading\" id=\"fermentolyse\">Fermentolyse<\/h3>\n<p>This type of autolyse involves a fermentation process, so in this method, yeast will need to be added to the flour and water mixture. The yeast must be activated in warm water or milk with sugar before it is added to the dough. This liquid yeast mixture cannot be added to the dough after autolyse. <\/p>\n<p>Therefore, it\u2019s best to add active dry yeast to the flour and water combination before autolyse. <\/p>\n<h2 class=\"wp-block-heading\" id=\"what-happens-if-you-autolyse-too-long\">What Happens if You Autolyse too Long?<\/h2>\n<p>The dough can become very weak when it rests for longer than necessary. This is why prolonged 3-4 hour dough rests should be done in the fridge, as the cold temperature will ensure the yeast activity remains activated. <\/p>\n<h2 class=\"wp-block-heading\" id=\"can-you-autolyse-pizza-dough\">Can You Autolyse Pizza Dough?<\/h2>\n<p>Most pizza bakers choose to autolyse their pizza dough for 45 minutes to an hour before kneading. This process assures a wonderful texture, and pleasant flavored pizza. <\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"[No Music] How To Make Perfect Neapolitan Pizza Dough With Autolyse | Autolyse Pizza Dough Recipe\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/_EfrxtFj67U?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h2 class=\"wp-block-heading\" id=\"so-why-autolyse\">So Why Autolyse?<\/h2>\n<p>Autolyse is the key step in bread making, to ensure a delicious outcome. <\/p>\n<p>If you\u2019re looking for the perfect moist loaf, with an open and airy crumb, then autolyse is the way to go!<\/p>\n<h2 class=\"wp-block-heading\" id=\"autolyse-bread-faqs\">Autolyse Bread \u2013 FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-637e153ba0f57\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What Does Autolyse do to Bread Dough?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Autolyse hydrates the flour in the bread dough, encouraging the gluten development. <\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-637e153ba0f5b\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Should You Autolyse Bread?<\/h3>\n<div class=\"rank-math-answer \">\n<p>You should autolyse your bread for 15-30 minutes, as this makes your dough easier to handle. <\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-637e153ba0f5c\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">How do You Autolyse Bread?<\/h3>\n<div class=\"rank-math-answer \">\n<p>The process of autolysing involves gently mixing flour and water in a bread recipe, followed by a 30-60 minute resting period. <\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-637e153ba0f5d\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What is the Benefit of Autolyse?<\/h3>\n<div class=\"rank-math-answer \">\n<p>The main benefits of autolysing your dough is that your final loaf will have a pleasant appearance, taste, texture, and extended shelf life. <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Have you ever come across a sourdough recipe, where the baking process mentions an autolyse? The autolyse is a vital step in any bread baking routine, especially when you\u2019re hoping to achieve a delicious, and moist textured loaf. Here\u2019s a simple guide to help! Table of Contents Print clock clock iconcutlery cutlery iconflag flag iconfolder […]<\/p>\n","protected":false},"author":1,"featured_media":231038,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[21785,2059,8570,2961],"dealstore":[],"offerexpiration":[],"class_list":["post-231037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-flour","tag-guide","tag-mixing","tag-simple"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mixing Flour the Right Way [Simple Guide] - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=231037\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mixing Flour the Right Way [Simple Guide] - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Have you ever come across a sourdough recipe, where the baking process mentions an autolyse? 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![\"Autolyse](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/CD-blog-images-2022-09-28T223141.887-1024x576.jpg\" "\\"Autolyse")
<\/figure>\n<\/div>\n