To autolyse in baking means to soak your flour in water before adding the rest of the ingredients. This allows the water to activate the flour, so that enzymes get to work, and gluten starts forming early. This has a wonderful effect on the extensibility of the dough – it gets very soft and easy to work with and stretch. This also helps the crust rise in the oven – you get a more pronounced crust with an autolyse. Overall it has better texture and flavor because you don’t have to knead the dough as much, which can damage pigments in the dough. How to do it? Simply add your flour and water for 30-60 minutes before the rest of your ingredients. I did a test of the technique so you can see the results in Autolyse Pizza Dough: Testing The Technique.