Is this "autolyse?"
I conducted an experiment, using a half-cup of HRW that I ground in my coffee mill.
To the resulting flour I added an equal amount of water. (NB: "equal" being 2/3 cup. I'm mastering baker's percentages next.)
The soupy photo is what it initially looked like. The second photo (from a previous photo) is what it looked like after one hour.
The third photo was taken 2.5 hours later. The water was coming out of the dough, but the curious thing was the flavor: The dough had almost no flavor at all, and the water had a taste best described as "byproducts."
Was I "autolysing?" And why did the dough lose its flavor?