What is autolyse?

A rest after mixing just flour and water, before salt and yeast go in. Usually 20-60 minutes, sometimes longer for whole-grain doughs. During the rest, the flour fully hydrates and enzymes in the flour start breaking down starches and proteins. Gluten begins to form on its own without kneading. The dough comes out smoother, more extensible, and easier to shape than the same dough mixed in one go. The technique was formalized by French baker Raymond Calvel in the 1970s as a response to industrial bread's declining flavor. Often confused with the fermentolyse (everything mixed, then rest), which is a related but distinct technique — the autolyse specifically defers salt and yeast so the dough can hydrate before fermentation starts. For most home recipes either works; the autolyse advantage is most visible in whole-grain or high-hydration doughs.