A technique that combines fermentation and autolyse in one step by using less starter and letting the dough ferment longer, eliminating the need to mix your dough twice.
Instead of doing a separate autolyse (flour + water rest) followed by adding starter, you mix everything together from the start but use only 5-10% starter instead of 20%. The reduced starter amount slows fermentation, giving the enzymes the same head start they'd get during autolyse. You get the same benefits -- better extensibility, more flavor, improved crust color -- without the hassle of a two-stage mix. Most experienced bakers prefer this approach.
