Pre-ferment and Autolyse Question
I have a question of how to use two methods that I have learned about recently. I have only baked five of loaves of bread thus far.
Tomorrow I want to use the above methods in the following recipe. Here  I learned about the pre-ferment idea here with Alton Brown's
Dr. Strangeloaf  program.
My question is; how do I convert this pre-ferment idea with a new recipe with different amounts of water? And also have enough water for the autoyse method?
Of the 10 oz. of water he uses all for the pre-ferment. that would leave non for the autoyse method.
Amish Bread  recipe has 16oz. of water. If I use 10 oz. there would only be 6 oz. for the Autolyse for 5-6 cups of flour.
So is there a rule of thumb that I can use when ever I want to try these two methods at the same time? I have treid them separately and both worked well to my limited knowledge:> So would like to make a good loaf of bread. I did the Amish bread last night and it was the best I've done so far. There are some 697 reviews of this recipe, all favorable. Mine will be added as well Tomorrow. It is fantastic sandwich bread. I'll never buy bread again. I did use half bread and whole wheat flours rather than straight all purpose. I am going to try to make a version of raisin bread out of it. But would like to empoy the two methods mentioned above.