Autolyzing Pan L'ancienne
I was thinking about try to use autolyzing while making some pan l'ancienne. But I wonder if 1) it is appropriate for this type of bread. 2) If I do it, should I keep the dough in the refrigerator while it autolyzes, since the whole process of making the bread seems predicated on the cooler temperature. 3) Do I need to give the dough more time to autolyze if the dough is kept in the refrigerator. I'm hoping for a quick response so I can start the bread today.