Mixing

While many bakers don’t distinguish between mixing and kneading, here the initial combining of ingredients, before the actual kneading, is referred to as “mixing.” The first stage of mixing is a simple stirring together of all the ingredients—including the starter if you’re using one. After an initial mixing of usually about 3 minutes, the dough is covered and allowed to rest for 20 minutes. This resting— known to professionals by its French name autolyse (pronounced oh-toe-leeze)—allows the water to penetrate the flour and develop the gluten. The overall effect of resting is that the dough needs less actual mixing and kneading, which can cause the dough to oxidize or, if you’re using a machine, to overheat.