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Autolyse is a crucial step in the bread-making process that can significantly enhance the texture and flavor of milk bread. By allowing the flour and water to rest before adding the yeast and salt, gluten develops naturally, resulting in a more elastic dough. This method not only improves the bread's structure but also contributes to a richer taste, making each bite of your milk bread unforgettable. Experiment with different resting times to find the perfect balance for your recipe.