autolyse / fermentolyse

Autolyse/Fermentolyse is the first step in some sourdough recipes.  In this step, some of the ingredients are simply combined and left on the countertop to rest.  The step hydrates the flour, starts the gluten formation process, and stimulates some enzymatic activity, which conditions the dough for easier handling.  

The terms “autolyse” and “fermentolyse” are sometimes used interchangeably, but they have different meanings. 

Autolyse is a combination of flour and water only (no salt or starter/leaven).  

Fermentolyse is a combination of flour, water and starter/leaven. 

Note: once you add the starter/leaven to your mix, you are starting the fermentation process, so be certain to include this step in the calculation of your total fermentation time. 

Autolyse and/or fermentolyse are not required steps. Some recipes skip this step entirely and begin with mixing all of the ingredients at the same time. 

Two reasons bakers use autolyse or fermentolyse include: 

1. Recipes using a high percentage of whole-wheat flour can benefit from autolyse because it helps soften the whole-grain content.
2. If you are trying to “jump start” your fermentation (i.e., shorten the duration of your bulk fermentation), you may want to use a fermentolyse.  By combining the flour, water and starter, you accelerate the fermentation process before adding the salt.  Salt strengthens gluten and slows fermentation.  

Autolyse includes only flour and water.  Fermentolyse is flour, water and starter. 

Recipes are not consistent in the use of the terminology (Tartine Bread, for example, uses the term “autolyse” for its first step, which includes flour, water and starter).

No. You can skip this step.

Recipes using a higher percentage of whole wheat flour can benefit from an autolyse.

For recipes using little or no whole-wheat flour, the autolyse step improves the extensibility (stretchiness) of the dough, which can improve handling in some future steps such as stretch and folds.

Autolyse only includes flour and water so it can sit for one to 12 hours.  Many recipes recommend a one-hour autolyse at room temperature. Some recipes recommend much longer autolyse times, including overnight, but generally, if you plan to autolyse for more than three hours, you should refrigerate it. 

Fermentolyse includes the starter/leaven, so it is much more sensitive to temperature and time.  The popular Tartine recipe calls for a 30 to 40-minute fermentolyse at a fairly warm dough temperature of 80F/27C.  This step conditions the dough and gives the fermentation process a jump start before adding the salt (which slows fermentation).

In general, you do not want to fermentolyse your dough (flour, water and starter) for more than one hour before adding the salt.  A long fermentolyse can begin to break down gluten. 

No, assuming you are only mixing flour and water. 

The fermentation process and timing does not begin until you add the starter/leaven.

Many recipes are inconsistent on this topic. 

If you are calculating the “total fermentation time” of your dough, it should include the fermentolyse because the starter has been added and the dough is fermenting. 

For consistency across (inconsistent) recipes, I always include the fermentolyse time in my bulk fermentation time.  Simply stated, bulk fermentation starts with the addition of the starter, and it ends when the dough is divided and/or pre-shaped.

You can, but you should do it in the refrigerator, or at a low temperature. 

If you leave a mixture of flour and water overnight at warm temperature, you are essentially initiating the first step of creating a new starter.  This can activate pathogens in the raw flour, and stimulate enzymes which can begin breaking down gluten, especially at warmer temperatures (e.g., 70F/21C or higher). 

If you are doing an autolyse (flour and water, excluding starter) the temperature is not very significant.  You can autolyse at room temperature or in the refrigerator.  But be careful with long autolyse times at warm temperatures (80F/27C).  Long autolyses should be done at cool temperatures. 

If you have added your starter to the mix, then you are doing a fermentolyse.  You can fermentolyse at any temperature, however, adding the starter is usually intended to jump-start the fermentation process, and is typically initiated at a warmer temperature (i.e., room temperature or warmer). 

In this case, you want to manage the temperature of the fermentolyse, and preferably keep the dough temperature at your target dough temperature for bulk fermentation.  

For example, the Tartine Country Bread recipe calls for a bulk fermentation target temperature of 80F/27C.  When I mix my fermentolyse for this recipe, I use warm water to achieve a mixed dough temperature of 80F/27C, and I place my mixed fermentolyse in my proofing box set at 80F/27C.  When I am ready to add salt in the next step, the dough is already at the target temperature for bulk fermentation (i.e.,80F/27C). 

Always think of your fermentolyse as the first step in bulk fermentation, and try to anticipate your target dough temperature in that step.