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I don’t know why exactly - one of the guys at the bakery said that’s how he does it, so I’ve been doing it too. Lol.
Nef-
My understanding is that salt inhibits the development of microbes (like lactobacillus) that assist the yeast in breaking down the gluten, so a long autolyse can be kept in check by the addition of salt and/or cold temperatures, without worry about the gluten degrading to the point of losing structure.
I could have that wrong though.
Polygon
@nefarious you've mentioned a few times about autolysing with just the flour and water and adding the starter and salt later. Is there a reason for this? Only asking as I was taught to autolyse with the starter in too then add the salt later.
I gave your method a go the other day but added too much water initially (by accident) so it's difficult to judge the difference. Might give it another try later on.