Your tests answered some of the questions I had! I had been wondering whether active dry yeast or salt would be difficult to incorporate into the dough if autolyse is done. It sounds like overall, a baker needs to plan ahead for incorporating leavening into the dough. I like the idea of the mix and pause because it's the easiest option, and I'll try doing it with whole wheat breads. But that raises other questions for me. If you activate the yeast, form the dough, and let it rest for 30 minutes, fermentation will begin right? Does that mean less food for the yeast later? Generally, I am wondering, once yeast activated and mixed into the dough, how long until the yeast loses activity? Or maybe yeast doesn't really lose activity because it can digest the starches in dough, but we don't want too much of the fermentation byproducts to affect flavor?

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