Autolyse vs. Fermentolyse

What's the Difference and Why They Matter in Bread Baking  

Understanding Autolyse

Autolyse, pronounced aw-toh-lees, is a method developed by French baker Raymond Calvel. It involves mixing flour and water together and letting them rest before adding other ingredients like salt or sourdough starter.

 This post contains affiliate links, meaning I may earn a small commission at no extra cost to you if you purchase through these links.   

• How it Works: During the rest period, enzymes in the flour break down starches into sugars and proteins into gluten.

• Benefits:

  • Improved gluten development.

  • Reduced kneading time.

  • Enhanced dough extensibility (easier to shape).

  • Softer crumb and a shinier crust.

Want to master your autolyse process? A good digital scale is essential for precise measurements.

Shop my favorite scale here.

What is Fermentolyse?

Fermentolyse, on the other hand, skips the “water and flour only” rule of autolyse. It includes the sourdough starter (or yeast) right from the beginning but still delays the addition of salt.

• How it Works: Fermentation begins during the rest period, thanks to the starter being present, and the gluten starts forming simultaneously.

• Benefits:

  • Streamlined process: fewer steps, less timing stress.

  • Faster dough fermentation overall.

  • A slightly tangier flavor profile, as fermentation starts earlier.

For fermentolyse, a sturdy bench scraper and glass mixing bowls can make handling dough much easier. Find my recommended bench scraper here.

Key Differences

Which Method Should You Use?

It depends on your goals and schedule!

• Use autolyse if you’re aiming for ultimate control and are baking loaves with subtle, clean flavors.

• Choose fermentolyse for a quicker process, especially if you enjoy the tanginess sourdough is known for.

Pro Tips for Success

1. Hydration Matters: Both techniques benefit from proper hydration. Use a scale for precise measurements.

2. Timing is Key: Autolyse typically lasts 20–60 minutes, while fermentolyse can be shorter because fermentation has already begun.

3. Adjust to Your Flour: High-protein flours might need longer rests for autolyse.

For a high-quality banneton proofing basket to shape your dough after autolyse or fermentolyse, check out my recommended basket here.

Final Thoughts

Whether you use autolyse or fermentolyse, both are valuable tools in your bread-baking toolbox. Experiment with each to see how they affect your loaves, and remember that even small tweaks can make a big difference in the final bake.