: What is the optimal autolyse time for sourdough? I would like to know if there is a formula or technique for understanding the ideal/optimal conditions for dough autolyse? I understand that different flours/grains have different

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What is the optimal autolyse time for sourdough?
I would like to know if there is a formula or technique for understanding the ideal/optimal conditions for dough autolyse?

I understand that different flours/grains have different absorption techniques and I understand calculations related to dough hydration.

I am trying to understand how a novice baker like myself can determine when autolyse is complete. Is it just by feel or is there a quantifiable metric that can be measured or determined based on flour type, protein levels, hydration, volume etc?

Or, is this one of the dark arts of sourdough baking?

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