Autolysis: nf In baking, autolysis is a method of kneading which consists of mixing, most often mechanically, flour and water for 4 or 5 minutes.
The dough is then left to rest for 15 to 60 minutes in order to obtain better plasticity and thus facilitate the bread-making process.
In biochemistry, autolysis is the destruction of tissues by their own enzymes.
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