The autolyse is an optional but easy method to incorporate into the mixing cycle of many artisan breads. The autolyse technique was likely used throughout bread-making history but was codified by Professor Raymond Calvel in his seminal work, "Le Goût du Pain," which has been translated into English as "The Taste of Bread."
Creating a pleasant stir in New York’s restaurants since 1987, Tom Cat combines the craftsmanship of artisan baking with a cupful of automation plus a pinch of top-quality ingredients
