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Autolyse isn’t a magic trick, it’s a shift in timing.
In this self-guided lesson, you’ll learn what happens when flour and water rest together, how hydration and fermentation can be separated (or intentionally combined), and why strength can develop through time instead of force.
Through clear comparisons of true and modified autolyse, this guide helps you decide which approach supports the dough you’re making… on this day, in this kitchen.
For bakers who want to understand not just how to autolyse, but why.
Autolyse isn’t a magic trick, it’s a shift in timing.
In this self-guided lesson, you’ll learn what happens when flour and water rest together, how hydration and fermentation can be separated (or intentionally combined), and why strength can develop through time instead of force.
Through clear comparisons of true and modified autolyse, this guide helps you decide which approach supports the dough you’re making… on this day, in this kitchen.
For bakers who want to understand not just how to autolyse, but why.