Autolysis, aims to improve baking results by triggering cell self-disintegration in flour, promoting fermentation, and facilitating gluten formation. Autolysis increases sugar availability for yeast, leading to earlier and more consistent leavening. The dough becomes aerated, voluminous, and softer. Gluten forms prior to kneading, reducing processing time and enabling easier stretching. The final dough is smoother, more uniform, and drier.

Storage and Shelf Life

Friselle is known for its long shelf life. Due to their crispness and durability, you can easily store them in your pantry for extended periods without worrying about spoilage. Store them in a cool, dry place away from direct sunlight to keep them fresh and crisp. It's ideal to use airtight containers or sealable bags that prevent exposure to air, as this helps maintain their quality and texture.

Possible toppings

• Fresh tomatoes, extra virgin olive oil, fresh basil, red onion (in Italy, we use the sweet Tropea red onion)
• Fresh cheese like mozzarella, ricotta, feta or pecorino
• Seasonal vegetables like grilled eggplant, zucchini, or artichokes. Canned beans are also a popular topping when at sea
• Seafood like canned tuna fillet, anchovies, mussels, or shrimp
• Cured meat like prosciutto, speck, bresaola
• Spices and herbs to season like black pepper, oregano, or lemon juice
• For a sweet twist, you can spread some mascarpone cheese and top it with thinly sliced fresh fruits like peaches or apples