I appreciate your experiments! I have been making bread for about a year now and produced well over 150 loaves of sourdough bread along with other types of bread. I heard about the Autolyse from the owner of Proof Bread in Arizona who has a channel on YouTube I watch. He uses the Autolyse method in his bakery so I tried it with mixed results. I did find that it left a rougher finish and little bits of hard pieces in the bread though it was not unappealing at all. The problem I see that I was not allowing the time to properly Autolyse. The next time I make bread I will try the longer time. I was introducing the flour to water and giving maybe 5 minutes before adding everything else to incorporate which to be honest made for a horrible mixing experience! Thanks again for your research and experimentation!

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