I am very interested in this. As a novice baker who (ambitiously) started out with baguettes and found the wet dough (70% hydration) hard to handle, I've been experimenting with different methods and found your blog post. I tried the autolyse method last weekend and it worked much better than my previous attempts. I've been using active dry yeast that I dissolve in a small amount of reserved warm water but I'm always afraid of it coming in contact with the salt. So I did the autolyse, separately dissolved the yeast about 10 minutes from the end, then mixed it in by hand, and once it was fully incorporated, added the salt and mixed that by hand as well. Are you saying that when I drop the dissolved yeast into the autolyse, I can also drop in the salt at the same time without fear?

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