Hi Kyle, technically you can knead in the salt and the yeast at the same time, particularly if you've already activated the yeast in the held back water. This will ensure that the yeast is hydrated properly and the salt won't cause any issues. Jeffrey Hamelman (of Bread fame) did some tests when mixing doughs and found it really doesn't matter if the salt and yeast come in contact during normal mixing and kneading. However, since yeast will die at 140F, I would be sure that your dough has cooled down sufficiently during the autolyse not to cause any harm to your yeast when you do add it in. 

Barb 

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