Hi,

 I read about the autloyse method on your site.  Very cool, indeed.  SO, I tried it.  I mixed flour & water together and let it sit for a bit.  The result actually looked like dough I had kneaded.

My question is this.  Since I am using active dry yeast whats the best way to incorporate it?

I used a bit less H2O for the autolyse and dissolved my yeast in the deficit. However, incorporating

liquid into a dough is a challenge to do by hand.  Any suggestions?  In fact, I felt as if I were doing all the kneading I so desperately was trying to avoid by using that  autolyse method.  I did like the result, but my crumb a little too tight.. 

If I were to also use a sponge, I would imagine the technique to incorporating that would be the same. Is this accurate?

Thanks!