How an 'autolyse' kneads your dough for you

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA14 for up to 14 FREE MEALS + 3 Free Gifts across 5 HelloFresh boxes plus free shipping: https://bit.ly/3jZhlZO "Bread Science: The Chemistry and Craft of Making Bread," Emily Buehler: https://www.twobluebooks.com/bread-science/ King Arthur flour blog post testing the autolyse on baguettes: https://www.kingarthurbaking.com/blog/2017/09/29/using-the-autolyse-method 1985 journal article with photos of the micro-structure of wheat and dough: https://digitalcommons.usu.edu/foodmicrostructure/vol4/iss1/15/ 1973 journal article with photo of gluten fibrils surrounding starch granules: https://www.cerealsgrains.org/publications/cc/backissues/1973/Documents/CC1973a63.html