Autolyse leads to flat bread
I did some experiments with adding an autolyse to my bread recipes to increase the extensibility of my dough. The autolyse periods ranged from 30 minutes up to 2 hours. My bread doesn't spread at all without an autolyse(at 72% Hydration) when I remove it from the banneton. But adding an autolyse leads to the bread falling flat when moving it to the baking sheet. It still gets a nice ovenspring though. I think my dough is strong enough (multiple folds and slap & folds) but the dough still offers almost no resistance during shaping.
I really would want to increase the extensibility of my dough without it flattening out.
Any ideas what the problem might be or how to solve this issue?