Autolyse link repair
I discovered today that there is a broken link that probably exists in a number of places on TFL. The link points to an extract from Advances in Baking Technology, B. S. KAMEL AND C. E. STAUFFER (1993 seems to be the most recent edition) Page 62:
A Google Books link here from what may be an update to the original. Scroll down in the Table of Contents and click on the Page 62 link.
This link is now correct. The target article is a short read (one page) that makes the point that the purpose and the mechanism of autolyse is to allow the water to be fully absorbed by the flour. The method involves an initial mixing operation that develops enough gluten to produce a "clear dough" which from other research means a dough that pulls off the side of the mixing bowl (in the example case when mixed using a spiral mixer).
You can easily show that autolyse is a physical process rather than a biological process by observing the relatively small difference between doing it cold and doing it warm.