The term "autolyse" refers to the "self-disruption" of the initial
anisotropic formation of gluten strands by proteases present in the flour.
This is desirable to give the dough greater extensibility and to ensure the
creation of a more structured gluten framework. These proteases are
activated as soon as the flour and water are mixed. However, they are also
inhibited at reduced pH, hence the reason for omitting starter during the
autolyse step.

- Steve Brandt


"Randall Nortman" > wrote in message
nk.net...
> Ah! *Now* it makes sense! The origin of the term was always
> mysterious to me...