AutolyseFlour and water. Nothing else. Left alone for a little while.What Autolyse IsBefore the starter and salt are added, you mix only flour and water. Let the mixture rest for twenty to sixty minutes — longer for wholemeal or heavier flours.No kneading, no action. Just time.It is the quietest step in the entire process, and perhaps for that very reason, one of the most underestimated.What Happens During This TimeAs the mixture rests, the flour becomes fully hydrated. Water penetrates the flour particles, and the proteins that will later form the gluten structure begin to align without any kneading.Enzymes in the flour also become active, beginning to break starches down into simpler sugars — food for the fermentation that is about to begin.The result: less work for you during the folds later, and a dough that is more supple and easier to handle from the start.Why It Makes a DifferenceSourdough can work perfectly well without an autolyse — it is a forgiving process. But with an autolyse, you may notice a difference in several ways:- The dough is less sticky once the starter and salt are added.- The first stretch and folds feel easier; some structure is already there.- Oven spring is often better, resulting in a lighter, airier crumb.- Flavour development gets an early start.When Would You Leave It Out?Some bakers deliberately skip the autolyse — for example, with a very wet dough, or simply when time is short.The bread will not fail because of it. Autolyse is a refinement, not a strict requirement.Think of it as a habit that makes the rest of the process a little smoother, rather than a step you must never skip.PracticalMix only the flour and lukewarm water until everything is hydrated — with no dry patches remaining.Cover the bowl so that a skin does not form on the surface. Leave it for twenty to sixty minutes at room temperature.Only then add the starter and salt.One detail worth remembering: the heavier the flour — wholemeal, rye, spelt — the longer the autolyse can be allowed to rest. These flours simply need more time to become fully hydrated.Part of The Baking Process.Read next: Stretch & Fold · Bulk Fermentation