[mcaravey]

Maybe not, but they do look at that one because a bunch of books are totally in favor, and a bunch are either against it or ignore it, so coming up with a definitive answer was a reasonable thing to do. Other examples of time savers would be when to add fats and salts in a dough, and proofing and punching times.

I’d need to double check, but I could have sworn that Tartine did have an autolyse where they have you wait a half hour before adding the salt and last bit of water. I don’t have the book handy at the moment though…

[japhyr]

You are correct about the Tartine method. Skipping that step was one of the first customizations I made to their process, and I haven’t noticed any difference.

[eps]

My bad, Tartine does have a 20 min "rest" step before adding salt.