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I’m certainly not one of the better folk but can’t see how an extended autolyse would be beneficial. 15-20 minutes seems to be the normal
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I think it'll depend on the percentage of levain build/mother and how much water you're using plus if you're adding the levain/mother before the autolyse stage. The autolyse is to help the flour absorb the water, to breakdown the proteins and to create sugars for the levain/mother to feed from.
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An insta- baker I follow does overnight with salt in the fridge, presumably to slow down the process a lot.
Light_EDDed
scapa909
Polygon
@cmburns
Q to the better sourdough folk; any harm in ever doing an overnight autolease?