In this enlightening solo episode, host Ryan Nausieda demystifies the simple yet transformative technique of autolyse. Discover how combining just flour and water—and letting it rest—can dramatically improve your dough’s texture, flavor, and overall baking process. Along the way, Ryan shares the history behind this “secret weapon” of artisan bakers, the science that makes it work, and personal anecdotes on how autolyse shifted his entire outlook on bread making. Whether you’re a seasoned baker or new to the craft, you’ll leave this episode with practical tips, a guided meditation for your dough’s rest period, and renewed confidence in letting patience take the lead.

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