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This is the time immediately after the mixing of dough ingredients and before you begin kneading. After mixing the dough ingredients, you set them aside, cover with plastic wrap and allow them to rest for a period of 20 minutes. This allows the protein and starch molecules to completely hydrate from the liquids in your dough and to bond together. Autolyse also aids in gluten development. This process results in greater extensibility, which is the elasticity or stretchiness of the dough.

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