Does autolysis work in the fridge?

Yes, you can perform a cold autolysis. While temperatures below 4°C (39°F) significantly slow down enzymatic activity, they do not stop it completely. This is an excellent method for fitting baking into a busy schedule, but be mindful of extending it beyond 12-24 hours as the gluten structure may eventually degrade.

Why is salt added ONLY after autolysis?

Salt is excluded because of its osmotic effect—it draws water away from the flour proteins. Additionally, salt tightens the gluten structure and inhibits the protease enzymes. By delaying salt, we allow the gluten to relax and hydrate fully, making the dough more extensible.

Can I autolyze for too long?

Yes, there is a point of no return. If left for too long (especially in warm conditions), the protease enzymes will break down the gluten network entirely, turning your dough into a sticky, unworkable soup. This is often called 'over-autolysis'.

Fermentolysis vs. Autolysis: Which is better for sourdough?

It depends on your workflow and flour strength. Fermentolysis is a fantastic shortcut that starts fermentation early and makes incorporating starter easier. Pure autolysis is generally better if you are using very strong, high-protein flour that needs maximum extensibility before the acidity of the starter tightens it.

Does autolysis change the flavor or just the texture?

It primarily affects texture, but indirectly improves flavor. Because autolysis reduces the need for intensive mechanical kneading, there is less oxidation of the dough. This preserves the creamy yellow carotenoid pigments in the flour, leading to a better aroma and a richer crumb flavor.

Autolysis vs. Fermentolysis: The Science of Better Bread