1. undergoing autolysis; breaking down of cells or tissues by their own enzymes, especially in baking when dough is allowed to rest and develop flavor
Usage: present participle of autolyze; commonly used in baking and fermentation contexts

Examples

• The baker left the dough autolyzing overnight to improve its flavor and texture.
• Autolyzing the flour and water mixture before adding salt helps develop gluten structure.
• During the autolyzing phase, enzymes naturally break down starches and proteins.
• Many sourdough recipes recommend autolyzing for 30 minutes to an hour.
• The dough was autolyzing in the bowl while the baker prepared other ingredients.