I also use 100% hydration starters and I regularly use autolyse. It is actually easier to work the liquid starter into the autolyse dough by hand than it is to use a planetary mixer. I put the autolyse dough into a large plastic bowl, pour the liquid starter over it and then use a rounded plastic scraper to work the starter into the dough by scraping down the side of the bowl under the dough, then fold the dough over, move the bowl by 1/5th (30 degrees) and repeat so that every five folds roughly complete one turn of the bowl. If the dough feels too stiff after a few folds, you I let it rest for 10-15 minutes and continue then. I do this for as long as it takes for the starter to be incorporated into the dough. It is a bit of an effort but it yields better results than with the planetary mixer.

For recipes with low hydration doughs, I only autolyse 2/3 of the flour, and mix the remaining 1/3 of flour into the starter instead.

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