** Thanks for this interesting test and findings. Been using autolyse for quite some time. First I was using dough mixer : flour and water at RT then 30-1h autolyse . Now no mixer, just gently mixing 75% of cold water with flour and 2 hrs autolyse in the fridge. Doing some S&F meanwhile. I have 3 questions please: 1 - why some recipes ask to add the starter at autolyse ; which I never followed ; and others asking to add it after autolyse? What effect does it have on the fermentation? 2- when making 100% sourdough wholewheat loaf, does it need 2 hrs autolyse to get a big loaf and best crumb structure ? 3- with 100% wholewheat, still cant pass the window pane without using the mixer after autolyse. Any tips to consider ? Asking cause I noticed that the mixer was used after autolyse step in all the tests . Thanks again

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