You're very welcome, Phyllis! The no-knead method was most likely inspired at least in part by the autolyse technique, and provides many of the same benefits. Mixing all the ingredients and then allowing the ingredients to rest for an extended time allows the flour to fully hydrate and the gluten to develop on its own. Since you don't knead this type of recipe, it's doubtful that the gluten will become too strong or work against the extensibility of the dough. While you could certainly experiment with adding an autolyse, I doubt that it would have as big of an impact on this type of recipe. Barb

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