Autolyse is a great way to hydrate the flour. Reducing mixing time and making the dough more extensible and potentially helping with oven spring.
But what do you do with the yeast and salt?
Adding yeast would initiate fermentation and that is most of the time not what you want during autolysation. Adding salt would make the dough tough because the hygroscopic salt would try and rob the dough of water.
Although you can add the salt by sprinkling it on top of the dough whist it is hydrating. That way it will only affect the top layer of the dough which is not a big deal.
In this video I will show you a couple of methods of adding salt and yeast after autolysation.
Watch the video here
