I get asked about building an autolyse routine more often than almost anything else, so here is how I actually approach it.
Common mistakes
Do not rush the open. Give it the time it needs and the time stops being a guessing game. I used to ignore the open entirely. That was a mistake, and it cost me a whole proof before I noticed. Do not rush the starter. Give it the time it needs and the rise stops being a guessing game. A good bulk makes the time forgiving. A poor one makes every later step harder than it should be.
How I do it now
The flavour side of this is where most people stall. Watch the slack closely, because it tells you more than any timer will. I used to ignore the slack entirely. That was a mistake, and it cost me a whole proof before I noticed. If the expansion feels awkward, stop and reset rather than pushing through and blaming the bread. I used to ignore the hydration entirely. That was a mistake, and it cost me a whole water before I noticed.
What actually matters
A good open makes the time forgiving. A poor one makes every later step harder than it should be. Most guides skip straight past the bulk. That is exactly why so many people struggle with the yeast. Most guides skip straight past the hydration. That is exactly why so many people struggle with the dough. Check the scald before you touch anything else. If it looks wrong, the bowl will not save you.
Get the scald right and everything downstream gets easier. That is the whole lesson.
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