How to AUTOLYSE DOUGH - The COMPLETE Guide.

In this video you will learn how to autolyse your dough. Autolysis is a great step to add additional strength to your dough without having to knead your dough a lot. This step is important to develop a strong gluten network in your dough. A stronger gluten network equals better oven spring during the final bake. Add flour, water and salt. Stir it and let it rest for at least 15 minutes before proceeding with your recipe. I recommend to let it sit at least 60 minutes, test and see how much of a difference this makes. Now - some people claim adding salt has a negative impact on the autolysis, I could not notice this so far.