Autolyse

During the autolyse, the flour hydrates fully, meaning the water is completely absorbed by the flour’s proteins and starches. Also, the enzymes in the dough begin acting on the proteins before they are too stretched by mixing. This improves the gluten structure in the bread, making the finished dough easier to handle and to mold. It also improves the texture of the baked bread. Because of the improved gluten structure, mixing time is reduced, meaning less air is mixed into the dough, improving the dough’s color and flavor. This is because the oxygen in the air has a bleaching effect.