Autolyse was one of those techniques I read about for months before actually trying it. It seemed like an unnecessary extra step — mix the flour and water, leave it for an hour before adding the starter? Surely that just slows everything down.

When I finally tried it, the difference in dough extensibility was immediately noticeable. The dough stretched without tearing, shaped more cleanly, and produced a better ear. The underlying reason is straightforward: the flour needs time to fully hydrate before the gluten network begins to form in earnest.

One practical note: salt is not added during autolyse. Salt tightens gluten and competes with the flour for water. Add it with the starter, after the rest period, and incorporate it thoroughly before the first stretch-and-fold.