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autolyse

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This is especially true of sourdough, which doesn’t require yeast but does require patience over several days of fermentation to make a starter, and hours to autolyse and proof the dough and let it rise.

From New York Times • Mar. 30, 2020

Salt interferes with this process, so stir in about a teaspoon of salt only after 15 minutes of autolyse, and then stir in another tablespoon or two of flour.

From Slate • Oct. 7, 2015

Funk was the first to show that yeast produced a greater yield if it was allowed to autolyse before extraction with alcohol.

From The Vitamine Manual by Eddy, Walter H.

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