I'm participating in a group of bread enthusiasts and one of the discussions at the group is if we could tell about Autolyse in a dough where salt and yeast or levain have been added to dough at the beginning of process. In my pov this is a deturpation of Calvel method. We cannot nominate Autolyse a bread dough worked and rested with salt or any yeast in advanced. It suscitated long discussions about some texts on Web referring as Modified Autolyse o even Fermentolisis the dough resting with salt and yeast added. What is the vision of King Arthur Baker's? Can we call Autolyse method one dough that has been done with salt and yeast at beginning????

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