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Resting flour and water improves dough elasticity
Allowing flour to hydrate fully before adding yeast and salt simplifies kneading
Developed by French bread scientist Raymond Calvel, the autolyse phase involves mixing flour and water and letting the mixture rest for twenty to sixty minutes. During this period, enzymes called proteases break down protein chains slightly while flour particles absorb moisture completely. This resting stage shortens kneading time and increases dough extensibility.
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Tags: bread, autolyse, baking
Resting flour and water improves dough elasticity: the short answers
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- Allowing flour to hydrate fully before adding yeast and salt simplifies kneading. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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