Using an autolyse with long cool proof 100% sourdough
I bake mostly basic but always 100% sourdough breads, using most of the popular techniques that are helpful in getting the best performance from the method, but I have lately been finding that I can do without the autolyse step, actually I think the condition of my dough is a bit more to my liking at the end of the proofing process by bypassing the step, and I was wondering if any other sourdough enthusiests have found this to be the case also. I recall someone passing along to me a few years ago that it wasn't really neccessary in the long slow proofing of sourdoughs, but I was pretty busy doing everything Hamelman at the time and went on using it for quite a while. My last 4-5 bakes I have ommited the step completely, and I see no reason whatsoever to bring it back. Any opinions?