On my fourth attempt making baguettes, I tried an autolyse instead of a preferment. It was a disaster. The dough did not rise!
Initially I mixed flour and water for a 67% hydration. After completely hydrating the flour and letting it rest for 45 min, I needed to add the yeast and salt and begin the kneading process. In the meantime however I decided to change the dough to a 70% ratio (probably not a good idea!). So while I was at it, I mix the yeast and the salt with the additional water, added it the bowl, and begin kneading (by machine).
The water didn’t easily absorb into the dough while kneading (eventually did) and it felt like there might have been clumps in the dough as well.
Bottom line: the dough never rose and I had to throw it out!
All failure analysis welcomed!
Mix yeast and water - a little sugar won't hurt - wait an hour. The yeast should be foamy. If it doesn't do that - it's no good. The rest is fine. Enjoy!