Warm versus cold autolyze?
I note that most often bakers prefer to use the cold autolyze. Some years ago, I did a test, two identical baker's yeast loaves, except one had a warm autolyze, the other a cold one. The warm autolyze had better crust colors, and much better baked volume. In studies of homebrewing, barley enzymes from malt are most active at warmer temperatures, such as explained here [1]. Both beta and alpha amylase are most active at temperatures above the beginning of wheat gelatinization, about 127°F according to Hoveling and Cornell, while some others say gelatinization begins around 105°F. I try to use a water temperature that when mixed with room temperature wheat flour results in a dough temperature of 105°F, which must then be cooled. Using this method, after cooling small doughballs for at least a couple of hours in the refrigerator, I get wonderful windowpane test results. I'm super happy with this method for baker's yeast loaves.
What are the benefits and attractions of cold autolyze?