Fermentolyse vs Autolyse: Which Should You Use for Sourdough?

Both autolyse and fermentolyse are rest periods at the start of a sourdough bake. You mix flour and water, leave them alone for a while, and the dough comes together with far less kneading. The only real difference is when the sourdough starter goes in.

What is an autolyse?

An autolyse is flour and water only — no starter and no salt — mixed until there is no dry flour and left for 30–60 minutes. During that time the flour fully absorbs the water and gluten starts forming on its own. The dough becomes smoother and more stretchy before you have done any work, and you add the starter and salt afterwards.

It is especially useful with high-hydration doughs and strong, high-protein flours, where it noticeably shortens the time it takes to build strength.

What is a fermentolyse?

A fermentolyse is flour, water and starter mixed together, with only the salt held back. You get the same hydration benefits as an autolyse, but fermentation starts straight away, so the clock on your bulk ferment is already running.

It is simpler — one mixing step instead of two — and it is the method used in most of our recipes, because a lively starter added at the beginning makes for a predictable bulk ferment.

Which should you use?

• Use a fermentolyse for everyday loaves, when you want fewer steps, or when your kitchen is cool and you want fermentation to get going early. Rest 20–30 minutes.
• Use an autolyse for very wet doughs such as ciabatta, when working with wholegrain or strong flour that needs longer to hydrate, or when your kitchen is warm and you want to hold fermentation back for a little longer. Rest 30–60 minutes.

The salt is held back in both because it tightens gluten and slows water absorption. Add it after the rest with a splash of water and squeeze it through the dough.

How to do a fermentolyse with your starter

1. Feed your starter so it is at its peak — risen, domed and full of bubbles.
2. Whisk the starter into the recipe's water until milky.
3. Add the flour and mix until there is no dry flour left.
4. Cover and rest for 20–30 minutes.
5. Add the salt with a splash of water, squeeze it in, and begin your stretch and folds.

How to do an autolyse

1. Mix the flour with most of the water (hold back about 20 g) until no dry flour remains.
2. Cover and rest for 30–60 minutes.
3. Add the starter with half the reserved water and squeeze it in until fully absorbed.
4. Add the salt with the rest of the water, then start your folds. Count your bulk ferment from when the starter went in.

FAQ

Does a longer autolyse make better bread?

Not beyond a point. Most of the benefit comes in the first 30–60 minutes. Long autolyses of several hours can make some flours slack and sticky, so stick to an hour unless a recipe says otherwise.

Can I skip the rest altogether?

Yes. You will simply need a little more kneading or an extra set of folds to build the same strength. The bread will still be good.

Is fermentolyse the same as adding the starter early?

Essentially, yes. It is a mix of flour, water and starter with the salt added after a short rest, so fermentation and hydration happen together.

Does this work with a wholemeal or rye starter?

Yes. Wholemeal and rye flours absorb more water and benefit from the rest just as much. Rye has little gluten, so the rest is mainly about hydration rather than strength.

Bake with it

Try a fermentolyse in our simple sourdough bread recipe, or an autolyse in our rustic ciabatta. Both work best with a lively culture — our San Francisco sourdough starter is a live culture held dormant rather than dehydrated, and is ready to bake with in about two hours.