Autolyse vs. Fermentolyse vs. Saltolyse: Which One is Best?

Autolyse, fermentolyse, saltolyse... These sourdough terms can be confusing. Discover the differences between these techniques and how they can help you bake even better bread.

Autolyse, fermentolyse, and saltolyse

Autolyse, fermentolyse, and saltolyse are techniques that help improve the gluten structure. The difference lies in what ingredients are mixed during these steps.

• Autolyse combines only flour and water, starting enzyme activity and gluten formation.
• Fermentolyse, on the other hand, includes the sourdough starter, flour, and water. This means bulk fermentation begins right away.
• Saltolyse is a type of autolyse that includes salt in the mixture of flour and water.

By knowing when and why to use these techniques, you can better control the outcome of your bread.

What is autolyse?

Autolyse is a simple method where you mix just flour and water. This allows the dough to rest, giving time for enzymes to activate and initiate gluten development. This step can last anywhere from 30 minutes to overnight, with an average time of 1-4 hours.

While it is not necessary, autolyse can greatly benefit certain types of flours. For example, whole wheat and high-protein bread flours (12.7-14% protein) improve in quality with autolyse, especially when working with high-hydration doughs.

If you are using lower-protein all-purpose flour, you might not see as much of a difference, so it is okay to skip it.

Windowpane test after autolyse

After autolyse, check gluten development with the windowpane test. Take a small piece of dough and gently stretch it between your fingers. If it stretches thin without tearing and light passes through, your gluten is well-developed.

Because the dough has only flour and water, the gluten relaxes and stretches more easily, giving a smooth, extensible dough that usually passes the windowpane test beautifully.

What is fermentolyse?

Fermentolyse goes one step further than autolyse by including the sourdough starter with the flour and water at the beginning of the process. This marks the start of bulk fermentation.

The starter introduces wild yeast and lactic acid bacteria immediately, which start consuming sugars and producing CO₂ and acids. This early fermentation slightly lowers the dough's pH, which tightens the gluten structure a bit.

Fermentolyse also enhances the bread's flavor and improves its texture. It is especially helpful when working with weaker flours or lower-hydration doughs. Keep this step short, like around 30 minutes or less.

Windowpane test after fermetolyse

After fermentolyse, the windowpane test usually shows a dough that is slightly less extensible than the dough after autolyse.

Take a small piece and stretch it gently. The gluten is developing, but the acids from the starter make it a bit tighter, so the dough may tear sooner. Even so, it's still elastic and workable, and the flavor benefits from this early fermentation are significant.

What is saltolyse?

Saltolyse is a newer term in bread baking. It is a variation of autolyse where salt is added to the flour and water mixture. Adding salt slows down enzymatic activity and takes longer than autolysis, typically overnight in the refrigerator.

Trevor Wilson, the author of Open Crumb Mastery, notes that while salt initially weakens gluten, extended autolyse enables the dough to recover and build strength. This method can be particularly useful when you want the benefits of autolyse but need more control over the process.

Windowpane test after saltolyse

After saltolyse, the dough may feel stronger but less extensible initially. Stretch a small piece to check. The gluten is tighter because of the salt, so it may not stretch as easily as after autolyse, but the dough is resilient and well-structured.

However, after an extended rest, the dough can develop a strong, elastic windowpane similar to or even better than autolyse, indicating well-developed gluten.

What technique should you use?

Each technique has its strengths and serves a slightly different purpose.

• Use autolyse to make your dough easier to handle, using the stretch and fold technique. It is a straightforward method that helps improve extensibility, making it ideal for high-protein or whole wheat flours.

• Opt for fermentolyse if you want to focus on flavor and texture. This approach not only initiates gluten development but also begins bulk fermentation.

• Try saltolyse if you need more control over the autolyse process, especially when using long resting times.

Can you skip these steps?

Yes! Autolyse, saltolyse, and fermentolyse are not always required. If your sourdough starter is very active and you are using a high inoculation percentage in your dough, you can mix all the ingredients at once and start bulk fermentation right away.

Don't feel overwhelmed by these techniques. Think of them as tools to help you create the kind of bread you love. The more you experiment, the better you will understand how each method affects your dough and the final loaf.

Bake three loaves using each technique, then compare the results. You will discover which method works best for your preferred bread style.

Let's talk sourdough

If you are new to these methods, which one would you like to try first? And if you have baked sourdough before, do you have a favorite? I love hearing what works for other bakers. Everyone's process is a little different.