You didn't mention how the autolyse affected the taste - did all of the loaves taste the same? And I've been using the autolyse method of just mixing the flour and water, adding the salt, yeast and/or pre-ferment afterwards in my efforts to bake bread from the book "Flour water salt yeast" and have never had a problem getting the ingredients added later to combine. But I do it by hand, I wonder if that makes a difference.

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