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WHAT IS AUTOLYSIS
Autolysis is an essential technique in the preparation of bread, pizza, and other leavened products. The term autolysis comes from two Greek words: AUTO, meaning a process that happens automatically, and LYSIS, which refers to a breakdown. In practical terms, autolysis is a natural process where the proteins in flour break down due to enzymes present in the flour, making it easier to form a more relaxed and workable gluten structure.
Discovered by French chemist Raymond Calvel, autolysis reduces the time needed for dough preparation, allowing bakers to achieve more elastic and manageable dough. This method is now widely used to improve the texture and gluten structure in various types of baked goods.
HOW TO AUTOLYSIS THE DOUGH
The autolysis process is surprisingly simple and can be broken down into three key steps:
1. Creating the Dough
Mix the flour with the liquid from your recipe, such as water for bread and pizza, or ingredients like eggs, milk, and cream for sweet doughs. Maintain a hydration level between 55% and 65% relative to the weight of the flour. Important: Do not add yeast or salt at this stage. Both interfere with the enzyme activity necessary for proper autolysis.
2. Resting Period
The resting time for the dough during autolysis depends on several factors, including the strength of the flour and room temperature. Weak/All Purpose flours may only need about 20 minutes, while stronger flours, like Manitoba, could require up to 1 hour and 20 minutes. Autolysis can be extended up to 8 hours at room temperature or up to 24 hours if stored in the fridge.
3. Final Dough
After autolysis, the dough will be easier to handle due to the more relaxed gluten structure. At this point, you can proceed by adding the yeast and salt, then finish kneading as per your recipe.
WHEN TO AUTOLYSIS THE DOUGH
Autolysis is particularly useful when working with strong or tough flours, such as Manitoba or whole wheat flours. It’s an ideal method for doughs that require well-developed gluten, like Panettone, Colomba, and Pandoro. However, it’s not always necessary, especially when using weak flour or for direct dough processes.
AUTOLYSIS: PRACTICAL CASES
HOMEMADE BREAD AND PIZZA
- If you use low-strength flour, autolysis is unnecessary; indeed, it is counterproductive.
- For a Medium Strength Flour (with a protein content lower than 12%): Autolysis is not required, but it can positively affect the dough.
- Autolysis the dough for about 30 minutes at 20-22°C (68-71°F)
- If the recipe foresees a high content of Levain (40% – 50% of the flour weight), add it to the dough and autolysis for 20 minutes.
- In case you use a strong flour (with a protein content between 12% and 14%): In this case, autolysis can give a great advantage.
- With Panettone Flour (W340-360, 14-16% protein): Autolysis for 60 minutes.
- For Manitoba Flour: Allow 80 minutes of autolysis
- For Wholemeal Flour: Increase the hydration of the initial dough to 65% (650 g water to 1 kg wholemeal flour) and autolysis for 40 minutes.
DOUGH FOR LEAVENED PRODUCTS
- Place the flour of the first dough (or the recipe, if working with just 1 dough) in a bowl or mixer.
- Create an emulsion with the recipe’s liquids: Eggs, Yogurt, water, milk, cream, etc.
- Weigh the emulsion at a rate of 55% of the weight of the flour: for 1kg of flour used, you will weigh 550gr of liquid emulsion
- Mix the flour with the liquids until the dough is formed and the liquids are absorbed into the flour.
- Cover with a plastic sheet and autolysis for 60minutes at room temperature (20-22°C, 68-71°F)
Conclusion
Autolysis is a simple yet effective technique that can dramatically improve the quality of your dough. It reduces kneading time and enhances gluten elasticity, making the dough easier to manage. Try incorporating autolysis into your bread, pizza, and sweet leavened recipes to achieve even more professional results!
9 comments about “Autolisi: Ecco tutto quello che devi sapere”
Bell’articolo, complimenti.
Salve qualcuno ha esperienza a riguardo il lievito San Francisco?Grazie
Ciao!
Potrebbe spiegare, per favore, come calculare l’idratazzione dell’impasto finale? Nel mio caso, voglio aggiungere un’altra quantità di biga (30% di farina totale p.e). Come devo modificare la ricetta tenendo in considerazione che la biga già ha certa idratazione?
Semplicemente devi considerare l’acqua impiegata per la biga e sottrarla all’impasto iniziale.buon impasto
Ciao Paolo,
l’idratazione totale della ricetta è la somma di tutti i contributi di acqua sul peso della farina usata.
Se usi una certa quantità di biga, questa porterà dell’acqua (in genere su 100gr di biga trovi 40gr di acqua)
Se vuoi ottenere una idratazione target (es impasto al 90% di idratazione) devi:
1) calcolare quanta acqua dovrà contenere l’impasto rispetto alla farina usata (su 1kg di farina, saranno 900gr)
2) togliere l’acqua della biga: su 1kg di farina vuoi usare 300gr di biga e quindi (3*40gr=120gr di acqua portata dalla biga)
3) calcolare quanta acqua ti resta da aggiungere nell’impasto: 900-120gr= 780gr
A presto!