Autolyse is a bread baking technique in which flour and water are mixed together and left to rest before yeast, salt and other ingredients are added. The rest period lets the flour absorb water more fully and lets the gluten and starches align, which reduces how much kneading the dough needs afterward. The technique is credited to the French baking scientist Raymond Calvel, who recommended it as a way to shorten kneading time and thereby improve the flavor and color of the finished bread.
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