Out of curiosity, and seeing a need for a more longwinded response
, I went back to my copy of Prof. Calvel's book The Taste of Bread
to see if he had any bread dough recipes that called for the use of oil as part of an autolysis rest period. I could not find any. However, I did find a recipe for Straight Dough Pain de Grauau with Autolysis Rest Period
that calls for the use of margarine that is part of the autolysis rest period. However, as Tom Lehmann tells us in his Pizza Today article at http://www.pizzatoday.com/departments/our-experts/dough-doctor-the-long-and-short-of-it/
, solid fats are treated differently than oils when incorporated into a dough, more specifically, the solid fat can be added up front and not delayed as in the case of oils. So, for Thomas' purpose, adding the oil after the autolysis rest period is appropriate.
To the above, I would add that in the recipe cited above, the amount of margarine is only 25 grams for 10 kilograms of flour, or only 0.25% by weight of flour. That amount of margarine can easily get lost in 10 kilograms of flour.