We do something that is similar to an autolyse, though most autolyse methods I’ve read about (and I think the initial idea of the method) involve adding both yeast and salt after the rest
Our method (which is modified sourdough) is:
Mix H2O, sourdough starter (100% hydration), flour and a small amount of dry yeast-sp 1 3 mins.
Rest 20-30 mins
Add oil and salt while mixing sp 1. Mix 2-3 mins, finish speed 2 3 mins
The theory for us is that it allows our starter to “wake up” some after being held in the cooler over night, but primarily that it allows absorption to happen without the dough being actively mixed. This shortens overall mixing time and reduces oxidation.
My background is as a bread baker, particularly sour dough, so this was a natural choice for me when developing our formula.
Added bonus: no one ever forgets the salt, because it is mixed in w oil and is a very tactile and unforgettable part of the process