Some questions about "autolyse"
A recent posting motivated me to look into the "autolyse" method in bread baking. Seems that all I need to do is pre-mix my flour water and yeast (?) for about a minute and then let it sit for about 20 minutes before continuing with my recipe, as usual.
Worth the small effort? Are the benefits (improved flavor and texture) noticeable?
When best to add in the yeast - before or after the autolyse? When to add the salt?
Can be used with any recipe?
Any reduction in kneading time because of this pre-kneading gluten development?
Any downside to this method (besides the extra 20 minutes of waiting) ?