Hi Thomas, thanks so much for adding your observations on this process! I suspect that high hydration doughs that go through a long, slow ferment may achieve many of the same benefits of an autolyse without this added step, but I'll often throw in a 30 minute autolyse when I'm baking sourdough bread because it's such an easy step to add and certainly doesn't hurt anything. As in all things baking--we recommend doing what works best for you! 

Barb

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