What is the optimal autolyse time for sourdough?

I would like to know if there is a formula or technique for understanding the ideal/optimal conditions for dough autolyse?

I understand that different flours/grains have different absorption techniques and I understand calculations related to dough hydration.

I am trying to understand how a novice baker like myself can determine when autolyse is complete. Is it just by feel or is there a quantifiable metric that can be measured or determined based on flour type, protein levels, hydration, volume etc?

Or, is this one of the dark arts of sourdough baking?

baking sourdough

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Quick Answer about "What is the optimal autolyse time for sourdough?"

An autolyse is the gentle mixing of the flour and water in a bread recipe, followed by a 20 to 60 minute rest period. After the rest, the remaining ingredients are added and kneading begins.

How long can you leave sourdough in autolyse?

Autolysis is a process in bread making which involves mixing flour and water together for a period of time, before adding other ingredients. This hydrates the flour, which encourages enzymes to begin gluten development. Dough can be left to autolyse from 10 minutes to 5 hours or more.

Can I autolyse for 24 hours?

Temperature: If you leave the dough at a room temperature between 20-22\xb0C (68\xb0F \u2013 71\xb0F), the autolyse time can extend up to 8 hours (in case of particularly strong flours). On the contrary, you can opt for storage in the fridge at +4\xb0C (39\xb0F) for up to 24 hours.

How long should sourdough preferment be?

Let rise for 1-2 hours until you see a visible increase in size but before it doubles in size. Cover with a plastic wrap and place in the refrigerator overnight, or for 12 - 24 hours. Preheat oven and Dutch oven at 450F for one hour. Flour a peel or an inverted small baking sheet with flour not cornmeal.

To autolyse, or not to autolyse, that is the question

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