Hi Vivian, great question! If you're making a recipe that calls for a relatively small amount of sugar and fat, I would go ahead and add these to the modified autolyse and just hold back on the salt. Liquid fat and ingredients like eggs should be added to the autolyse because of the liquid content they add to the recipe. In a recipe like Brioche that contains a lot of solid fat, the butter is often held back until some gluten development has occurred. For this type of recipe I would not add the butter to the autolyse, but wait to incorporate it later in the process, as the recipe recommends. If the quantity of sugar in the recipe is more than 12% of the flour weight, I would add it gradually after the autolyse has been completed. Barb

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