Hi Lydia, thanks for contributing to this discussion! I've also found incorporating the salt after the autolyse fairly easy, even when kneading by hand. It's the instant yeast that can be a bit tricky. And you're right on the money when it comes to the benefits of using the autolyse method with breads containing whole wheat flour! I find this pause makes a tremendous difference when it comes to kneading whole wheat dough--it comes together much more quickly after the autolyse, and kneading yields a stronger and more resilient dough. Barb

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