Hi Mariel, it's tricky because the eggs, honey and preferment will all add moisture that the flour will need to hydrate properly duing the autolyse. You could, however, do a modified autolyse and only hold back on the salt. Just blend the remaining ingredients and let them sit for 20-30 minutes in a covered bowl before adding the salt and kneading the dough. While not really a traditional autolyse, you'll still reap some of the benefits. I wouldn't recommend extending the pause longer than 20-30 minutes, however, since the yeast will already be activated and doing its thing. And don't forget to add the salt after the pause! 

• Reply