Autolyse Method Definition
This is a method of “presoaking” the flour before baking. This process shortens the final mixing period and reduces the chances of oxidation.
The autolyse method allows the mixture to rest for about 15–45 minutes, during which flour and especially the protein in the flour fully absorb the water before the yeast and salt are added.
This process gives the pizzas a better crumb and stronger structure.« Back to Glossary Index
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