I have seen this term and didn't know what it was so I did a little googling on the subject. From what I've read it's a rest period for the flour to soak up the liquids better...but all the information I've seen says to do this before the rest of the ingredients are added.

"Autolyse [1] is an optional dough process, it refers to a particular period of rest after the initial mixing of flour [2] and water, a rest period that occurs sequentially before the addition of yeast and other ingredients.[5] [3] This rest period allows for better absorption of water and helps the gluten [4] and starches to align. Breads made with autolysed dough are easier to form into shapes and have more volume and improved structure."         

Why?

Why can't I just put everything together mix it well and then let it rest for 20 minutes then continue with my kneading?