Great article. I am as a scientist a bit skeptical about the value of the autolyse. The true test would be to follow exactly the same procedure for each loaf, but adding the salt and yeast at different times. Your experiment does not separate the effects of the rest period from the effects of the salt and yeast. Is doing an "autolyse period" with the salt and yeast already added to the flour exactly the same as doing it without adding the salt and yeast until after the this rest? That would be the true test. Since I don't knead, if I add the salt and yeast to the flower before the water, I don't then have to mix them in later, which involves pinching the dough and likely tearing the developing gluten structure. Sorry to be so scientific. The bread looks wonderful.

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