can you/I still use the autolyse method if I am using cake yeast? How?
All you need to do crumble the fresh yeast over the dough and mix it in with the salt and any other ingredient included in the final dough.
Since only flour and water undergo an autolyse, additional ingredients such as commercial yeast, salt, or a sourdough levain, are easily added after the autolyse has been completed through hand mixing or using a stand mixer.
I would wait to add the salt until all of the other ingredients have been incorporated into the dough.