Autolyzing vs. Kneading Bread: Which Method Makes Better Bread?

Sadiya Shahriar
May 6, 2023
4 min read

Breadmaking is an art that has been going on for thousands of years. The technique of making bread is complex and a little different everywhere you look; from delicious baguets from France to crunchy and soft pretzels from Germany, and to even the many kinds of flatbreads in India, every country has it different, and every country has it good. As all types of bread are different, the methods to prepare them are different too.

Today I’ll tell you about two different bread-making methods: autolyzing and kneading. The main objective here is to compare which methods yield better crusts, variations in gluten development, variations in flavor, and which method is easier!

Understanding the Autolyzing Method

The word “autolyze” might sound very complicated, but it is just a fancy word to say that your dough goes through autolysis, and autolysis is the method by which the enzymes in the dough digest the flour and creates a gluten network.

Flour naturally contains enzymes such as amylase and protease and when water hits the dough, the enzymes activate and begin to eat away at the flour. This causes the dough to form gluten and become elastic. The autolyzing method works better if the dough is wet, as that makes sure that all the enzymes are activated and getting to work on the dough.

The main benefit of the autolyzing method is, of course, the low effort. As there is no need to painstakingly knead the dough by hand. There is also a slight flavor and texture boost, as the dough ferments while it rests and autolyzes.

Understanding the Kneading Method

Kneading is where you fold the dough manually with your hands or use a machine to form a gluten network, whereas autolyzing does that by using enzymatic reactions.

When you knead dough, you mix two proteins which creates a net of gluten that traps the gases released by yeast as they eat the sugars in the dough.

Kneading produces slightly better gluten development, is faster to do as there are no long waiting periods and is easier to handle because the dough is drier.

Comparison: Autolyzing vs. Kneading

When it comes to difficulty, autolyzing wins by a landslide; nothing is easier than mixing up some flour and water and leaving it to do its thing for 40 minutes! But in terms of prep time, kneading is on top, as the dough can be done kneading in about 10 minutes.

Now for flavor and crust – it is another easy win for autolyzing, as the dough’s enzymatic reactions and fermentation form complex flavors and a better crust. For texture, it depends on what kind of texture you want, but overall, kneading is better for texture.

there’s this pizza dough recipe that I and my family have been doing for years now, and for most of that time, we kneaded. That resulted in some very chewy bread. When we started autolyzing though… the bread became much softer and had a way more complex flavor.

Choosing the Best Method for your Bread

Personally, I prefer the autolyze method. It is mostly because of, well, the low effort, but it also yields better flavor and crust

Now, most doughs that are kneaded can be easily converted to a no-knead autolyze dough. But there are some factors to consider when choosing which method to use. For example, when using whole wheat flour, it is best to use the autolyze method as the waiting time allows the wheat germ to fully hydrate.

Frequently Asked Questions

Q. What is the difference between kneading and autolyzing?

Kneading is when you fold the dough manually by hand or by using a mixer to form a net of gluten to catch carbon dioxide bubbles formed by yeast fermentation. Autolysing is when you let that gluten net form via the natural enzymes present in the flour.

Q. Is autolyzing suitable for all types of bread?

Pretty much all bread dough recipes can be no-knead bread recipes, just simply let the dough rest for 40 minutes, then gently fold the dough. If the gluten hasn’t formed yet, just let it rest once more.

Q. How long should I autolyze my dough?

About 40 minutes is usually enough, if the gluten isn’t developed enough to your liking, then let it rest for another 40 minutes.

Q. Can I use both methods in one recipe?

Yes, you can! If the dough isn’t ready after the first 40 minutes and you don’t have enough time, simply knead the dough for about five minutes.

Q. Does autolyzing or kneading produce better gluten development?

Both methods are almost identical when it comes to gluten production, but kneading has slightly superior texture.

Q. How does autolyzing affect bread flavor?

While autolysing, the bread dough is allowed to ferment, which produces that yummy yeasty flavour you get at the bakeries.

Conclusion

All in all, there are two main methods of making bread, kneading and autolysing. Kneading is the manual method whereas autolysing is the method where you just let the dough do its own thing to produce gluten and trap carbon dioxide bubbles. The autolysing method is much easier but it does take more time.

Both of these techniques are great though, as kneading bread is a soothing experience and autolysing allows you to rest easy. I encourage you, dear reader, to try out both the methods, and share which one works best for you!