Autolyse

In an autolyse, the baker mixes some or all of the flour with the liquid, and in some recipes the yeast, just until combined. The result is a wet, sticky dough that is covered and left alone, commonly for 20 to 60 minutes. Sourdough guidance from a university extension service has the baker rest flour and water for at least 60 minutes before the starter and salt go in.

During the rest, the weak, disorganized gluten matrix relaxes and straightens out. Once the remaining ingredients are added and kneading resumes, the gluten organizes and strengthens in less time than it otherwise would.

That shorter kneading is useful in a mixer, where strong mechanical action can quickly overmix a dough. The technique also helps rustic, wetter breads rise upward instead of spreading out into a flat shape.