Can I add diastatic malt powder before an 8 hour autolyse?
I understand that adding too much DMP to my bread dough will yield an unpleasant gummy crumb. If I use the recommended 0.5% of flour weight, but let the dough (just flour and water at this point) autolyse over night for 8 hours or so, will it be ok, or will the long autolyse have a similar effect as adding too much DMP to begin with, giving the enzymes too much time to work?
Or, should I just add the DMP at the same time as the yeast and salt?
I have looked around for a bit, and haven't found this particular question addressed.