The autolyse technique was developed by Professor Raymond Calvel in France and adopted into artisan bread baking worldwide through Tartine and other sourdough bakers. It is the simple act of mixing flour and water and leaving them to rest before adding the leavening and salt — allowing the flour to fully hydrate and gluten bonds to begin forming without mechanical effort. The result is significantly stronger dough structure from less total mixing. · Grains And Dough
Autolyse: Pre-Hydration for Gluten Development connects to similar techniques: Japanese tangzhong (different pre-hydration technique — hot starch gelatinisatio.
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