In a modified autolyse, if you have a dough that contains sugar and fat, would you add these after the autolyse period, or at the beginning with the other ingredients? I usually just hold out the salt, but after reading your description I'm thinking that maybe it would be better to hold the sugar until after the autolyse since sugar is hygroscopic. Also, would early addition of fat such as butter or oil be detrimental if it coats the flour particles preventing proper hydration?

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