I was rooting for #2, my usual method, so I wouldn't have to change anything! I find the plain flour-and-water mix ends up like cement, and it's such a pain trying to incorporate the other ingredients. I usually use a starter anyway, and make sourdough without additional yeast. I'll try the 60-minute autolyse, mixing in the salt dissolved in a little water after the 60 minutes, and see how it goes.

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