To autolize with or without levain
Yesterday my long awaited Hamelman 'Bread' book arrived.
I am reading with interest that the author recommends an autolize with only flour and water.
When reading through the daily updates, I see that normally bakers autolize including the levain.
This is what I usually do and I get great results, but I'm keeping an open mind.
Which method is better? Is there difference in outcome of the bake?