autolyse
|au-to-lyse|
🇺🇸
/ˈɔːtəˌliːz/ or /ˈɑːtəˌlaɪz/
🇬🇧
/ˈɔːtəˌliːz/
self-relaxation / self-breaking-down
Etymology
'autolyse' originates from French, specifically the word 'autolyse', where 'auto-' meant 'self' and 'lyse' (from Greek 'lysis') meant 'loosening' or 'dissolving'.
'autolyse' was borrowed into English from Modern French (as a technical baking term, popularized in the 20th century). It is related to the Greek word 'autolysis' ('auto-' + 'lysis'), and the biological term 'autolysis' influenced English usage before the baking-specific 'autolyse' was adopted.
Initially rooted in the idea of 'self-breaking down' or 'self-dissolution' (biological autolysis), the term in baking evolved to mean a deliberate resting process ('self-relaxation' of dough) to allow enzymes to act and gluten to develop.
Meanings by Part of Speech
Noun 1
a technique in breadmaking in which flour and water are mixed and then left to rest before further mixing or adding salt/yeast, allowing enzymatic activity to begin and gluten to develop.
The recipe calls for an autolyse of 30 minutes to improve dough extensibility.
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Noun 2
in biology/medicine, a form of autolysis: the self-digestion or self-decomposition of cells or tissues by their own enzymes.
Postmortem autolyse contributed to the breakdown of cellular structures in the sample.
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Verb 1
to subject dough (or flour and water) to an autolyse; to mix flour and water and allow them to rest to permit enzymatic action and gluten development.
Autolyse the flour and water for 20–40 minutes before adding salt and yeast.
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Last updated: 2025/11/26 11:33