In Bread magazine, autolyse is described as a mixture of flour and water left for 20 mins to 2 hours, AFTER which the leaven is added. In Tartine Bread, the leaven is added before the dough is allowed to rest.
My question is: what is your favourite method and why?
Does it make a difference in the proofing? the gluten? the taste?
many thanks for any light shedding comment!