Have you ever seen those big fluffy baguettes that the label says are one pound, but that seem really big for that weight? That's achieved through intensively mixing the dough so that the gluten is developed all the way, which allows the bread to expand quite a bit. There are several problems with this, though, not the least of which is that mixing the dough so intensively bleaches out all the color and flavor.There's a solution to this problem that was invented by Raymond Calvel, a French baker who wrote "The Taste of Bread." Mr. Calvel developed a way to get the big fluffy bread while retaining its color and flavor. It's called autolyse, which translates as 'self destruct.' Autolyse is done when you mix only the flour and water of a bread recipe and let that rest for at least twenty minutes, and up to an hour. The flour and water are mixed enough that they are thoroughly incorporated, but not beyond that. This allows the flour to hydrate and the enzymes to start working, particularly protease which works to break down the protein in the flour.
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