Can I autolyse dough overnight before adding starter?
You can, but I do not recommend it. Rather than soaking flour and water overnight and adding starter later, mix everything at once and simply use less starter, around 5 to 10%, so the extended fermentation gives you the same extensibility and flavor. Left as just flour and water, the dough keeps gaining strength for a while, but then the protease enzyme breaks the gluten down and it tears, and whole grain speeds that up. The all-in-one fermentolyse avoids guessing where that limit is.
Besvaret af Hendrik, The Bread Code
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At the time, I utilized an extended autolyse, which is just a fancy word for mixing flour and water in advance and then letting the mixture sit. Most recipes call for it as the process gives the dough an enzymatic head start, and in general it’s a great idea. However, as an equally effective alternative, you could simply reduce the amount of leavening agent used,in the case of sourdough, this would be your starter. This would allow the same biochemical reactions to occur at roughly the same rate without requiring you to mix your dough several times. My whole-wheat game improved dramatically after I stopped autolysing my doughs.
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