How long is too long for the Autolyse stage?
The last SD bread I baked I did an overnight autolyse. The dough was very easy to work with and I had the best window pane I have ever had with little work. But once I completed a 16-hour retard at 38˚ and released the dough from the banneton it didn't hold it's shape. I did do a 4 series of S&F 30 min apart. The hydration was approx. 72%. I was wondering if a 12 hour autolyse was too much or does it really matter with just water and dough. BTW I used 400g BF and 100g WW.