STEP 2 — Autolyse (start ~1 hour before levain peaks)

STEP 2 — Autolyse (start ~1 hour before levain peaks)

What is autolyse? A pre-mix of just flour and water that lets the flour fully hydrate and the gluten begin organizing on its own — no salt, no leavener. The result is a more extensible, easier-to-work dough and better final flavor.

About 1 hour before the levain finishes:

1. In a large mixing bowl, add:
   • 387 g bread flour
   • 83 g whole wheat flour
   • 320 g lukewarm water (remember: you're holding back 20 g of the total 340 g for later)
2. Mix with a wooden spoon (or your hand) until no dry flour remains. It will look shaggy, ugly, and feel under-hydrated. Trust it.
3. Halfway through, scrape the bowl walls and flip the mass over to catch dry pockets.
4. Cover with plastic wrap or a plate. Rest in a warm spot for 1 hour.