Hi Larry, I haven't done any baking at high-altitude, so I'm only guessing here, but I think the autolyse shouldn't be affected. Be careful, however, when including yeast, a preferment, or sourdough starter in the autolyse, as bread tends to rise more quickly at high altitude and adding these ingredients to the autolyse will set the fermentation clock ticking. Without salt in the autolyse fermentation will proceed even more rapidly. I would opt for a shorter (20 minutes) autolyse in this case. Barb

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