16 Questions
What is the term autolyse roughly translated to?
Self-smoothing rest
Who developed the repos-autolyse technique?
Professor Raymond Calvel
What type of sourdough breads is the autolyse technique not beneficial for?
Rye-based sourdoughs
What is the typical duration of the autolyse rest period?
20 minutes to an hour
What is the effect of the autolyse method on the overall mixing time?
It reduces the overall mixing time by 40%
What is the result of minimizing oxidation of the carotenoids during the autolyse method?
Loaves with a creamier and more open crumb
What is the term used by Professor Calvel to describe French bread made using the autolyse technique?
Plus séduisant
What is the benefit of the autolyse method on the aroma of the baked loaves?
It increases the aroma of the loaves
What is a characteristic of naturally leavened breads?
A high degree of acidity
What is the role of protease during the autolyse phase?
To degrade protein bonds
Why does the autolyse technique improve loaf volume in high-protein flours or sourdough breads?
Because it reduces dough strength
What is the benefit of autolyse in breads containing lots of whole-wheat flour?
It reduces the cutting action of the bran on the gluten strands
Why is salt not added to an autolyse?
Because it would tighten the gluten network
Why is yeast not added to the autolyse?
Because it would start fermentation and increase acidity
What is the exception to the rule of not adding pre-ferments to an autolyse?
A liquid levain or a poolish
What is the effect of autolyse on the dough structure after 20 minutes?
It develops perceptible gluten bonds
Study Notes
Autolyse Technique
- Developed by Professor Raymond Calvel, a leading expert on French bread production
- Autolyse means "self-smoothing rest" period
- Beneficial for French bread production and naturally leavened sourdough breads (except rye-based)
Process of Autolyse
- Mix final dough flour and water at slow speed
- Do not include salt, yeast, or pre-ferments (except liquid levain or poolish)
- Cover and rest for 20 minutes to an hour
- Flour hydrates and gluten bonds develop during rest period
- Add remaining dough ingredients and mix on second speed
- Mixing time reduced by 40% or more
Benefits of Autolyse
- Reduces overall mixing time
- Minimizes oxidation of carotenoids
- Results in more aromatic loaves with a creamier, more open crumb and more pronounced cuts
- Can improve loaf volume, especially with high-protein flours or sourdough breads
- Allows easier dough expansion in the oven
- Favors better water absorption in whole-wheat flour doughs
Importance of Autolyse Rest Period
- Gluten bonds develop during rest period
- Flour enzyme protease breaks down protein bonds, improving loaf volume
- Bran absorbs more dough water, reducing cutting action on gluten strands
Exceptions and Considerations
- Salt, yeast, and pre-ferments are not added to autolyse to prevent tightening of gluten network or incipient acidity
- Liquid levain or poolish can be used as an exception
- High percentage of overall dough water in pre-ferment ensures sufficient hydration of flour
Learn about the autolyse technique, a self-smoothing rest period in bread production, developed by Professor Raymond Calvel. Understand its benefits and applications in French bread and sourdough production.
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