u003cbr/u003eAutolysing a dough or batter involves letting it rest for a certain period to allow the flour to hydrate fully and develop gluten naturally. While autolysing is a beneficial technique, allowing the dough to autolyse for an excessively long time can have some drawbacks.u003cbr/u003eIf you autolyse the dough for several hours or overnight at room temperature, there is a risk of over-fermentation. u003cbr/u003eu003cbr/u003eu003cbr/u003eDuring an extended autolyse, enzymes naturally present in the flour start breaking down the starches into sugars. This process can lead to excessive fermentation and the production of excess carbon dioxide, resulting in overproofed dough. The dough may become overly sticky, lose its structure, and become difficult to handle.u003cbr/u003eu003cbr/u003eu003cbr/u003eFurthermore, an extended autolyse can eventually weaken the gluten structure in the dough. Gluten development is crucial for providing elasticity and structure to baked goods. If the dough is left to autolyse for too long, the gluten strands can break down, leading to a weaker structure and a less desirable texture in the final product.u003cbr/u003eu003cbr/u003eu003cbr/u003eStick to the one-hour resting time in this recipe, and you will be fine.