Does autolyse time matter for sourdough bread?
Rather than fine-tuning autolyse time, I would skip it and use a fermentolysis instead. Mix your flour, water and starter together from the very start with a small amount of starter, about 5 to 10 percent, and let the longer fermentation do the same enzyme work autolyse aims for. You get the extensibility and flavor benefits without mixing the dough twice.
Besvaret af Hendrik, The Bread Code
Fra bogen
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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