The tip below comes from Doc, aka Doc.Dough. It is ingenious, and as far as I know, there is no better way to incorporate ingredients for an autolyse or initial mix when using an Ankarsrum mixer. The second paragraph deals with the actual kneading of the dough.

”Weigh the levain, water, and flour and put them into the mixing bowl.  Transfer the bowl to the mixer and install the scraper (only). Turn on the motor and set it to a low enough speed that you don't get flour flying all over (typically 2 or 3) for 30 sec or so (just until the flour is fully wet), then turn up the speed to 6 and mix (still with the scraper only) for the remainder of 1 minute.  Now remove the scraper, put the salt on top of the dough so you don't forget it and cover it with a shower cap or bowl cover.

Allow the dough to sit for a 20 min autolyse before the final mix at speed 6 (with both roller and scraper) for however long it takes to get a dough that has pulled itself off the side of the bowl and is almost totally smooth.  This may be 3 minutes (rarely and only with low hydration dough), to a more typical 6-7 minutes for a ~70% hydration dough and a fairly strong flour, to 12-18 minutes for a sloppy high hydration ciabatta or coccodrillo (80-100% hydration).”