Hi Tim, my testing is, indeed, limited, but I did test the French-Style Baguette recipe with and without the added yeast and salt in Test #2-A. Traditionally salt and yeast are left out of the autolyse because they tend to tighten the gluten structure, but I found it difficult to add dry yeast after the autolyse, and so needed to reserve a little of the water from the autolyse when delaying the addition of yeast. Dough #2 represents a 30-minute autolyse with the yeast and salt included, which can be compared to dough #5, which utilizes a 30-minute autolyse with the salt and yeast added after the autolyse. In my limited testing, Dough #5 (the 30-minute autolyse without the added salt and yeast) delivered the best results. In addition, of the dough that I left overnight in the refrigerator, the 60-minute autolyse without added salt or yeast held up the best. I've found I do get improved results, even with a modified autolyse that includes the salt and yeast, but a true autolyse may be worth the extra effort for recipes like baguettes. 

Barb

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