autolys according to it’s inventor Raymond Calvel helps in reducing the time of mixing by 15%. what are you trying to do ?
here is how i do one of my dough and it produces a great flavor but i do not get enough oven spring from but since i am doing a thin crust i do not need the big oven spring big oven rise
100% h glutin
0.0125% idy
65% water
2.2% salt
0.5% oil
i mix the oil and salt with the water , (most people add the oil later in the mixing process)
then i add the flour the yeast , mix it using pedal(beater) till everthing come together ,. then use the hook and mix it for 4 minutes only,
you may use a spatula to work the dough in the hook ( i do not know if you can do that since you have the gaurd on your mixer) i use kitchen aid mixer . anyways mix it for 4 minutes only and let it ferment at room temp (75/78) for 8 hours bulk fermentation , after 8 hours divid and form dough balls let it set for 1 hour and 30 m to 2.00 hours before using
this method has produced a very flavorfull crust , but again it can only work with thin crust
and if you look at the color of the crust you can notice that the color is much darker then the normaly proccessed dough which has been mixed for a long time, and that is the effect of oxidation that Raymond Calvel talks about in his book the taste of bread .
when you mix the dough for a long time oxidation turns the dough /crust color into a white color and effect the flavor to a certain degree
i hope i am helping and not adding more confusion TY