Hi Phil, thanks so much for including your experience and observations regarding the autolyse method. Of course, recipes differ significantly in terms of overall hydration, but I would still encourage you to add the liquid starter/preferment to the autolyse if there is any risk that the flour won't be adequately hydrated without this element. I also think it's quite possible to see benefits using an autolyse when working with less than 2kg of dough, and would hate to discourage home bakers from giving it a try when working with a smaller quantity of dough. 

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