Hey Peter, I thought that I read in one of your posts (somewhere - sorry I can't recall exactly), that later Dr. Calvel modified his autolyse technique or said that it was ok to add ADY/IDY upfront as it normally takes some time for it to become activated.
Jim, so far both doughballs have been cold fermenting for 4 days. I will either bake tonight or tomorrow night. Of course the one with the 2 hour rest period before cold fermenting is bigger. Being that I use clear see through containers, I took a peek at the bottom of the dough balls and noted that BOTH balls have airbubbles in them. The one that was rested prior has bigger bubbles of course. I say this just to say that there is some yeast activity going on with the ball that wasn't rested.
My suspicion is that skipping this rest period will not have an affect on the end pie as long as the cold fermentation period is within a reasonable time frame (say 10 days?). At some point of cold fermentation (beyond 2 weeks?) there probably is a point of no return. Skipping this 2 hour rest will just allow you to cold ferment longer with more yeast/starter in your dough. Even more importantly, if someone wanted a long cold rest, I would suggest trying the cold autolyse technique (letting the dough autolyse in the fridge).
This weekend, I will start yet another test/experiment. I'll do a side by side comparison of pies with and without the initial autolyse period. Unless this has been done already, Peter can you point me in the right direction? I'm curious to see if the autolyse is neede or not, if it's important or not, and if it makes much difference in the end product.
I plan on making 2 dough balls, and only autolyzing one for 30m at room temperature prior to kneading. The other will have all the ingredients mixed and kneaded immediately.
My suspicion is that the autolyse ball will be easier to knead and require less kneading, but both will turn out a very similar pie. Why? B/c I suspect that during a relative long rest period of 4-5 days, gluten will continue to develop fully in both balls and equalize any differences that may have been there from the beginning.
This effect would be (in my mind) similar to what occurs when dough is left undisturbed at room temps for 24 hours (no knead breads/pizza technique). Only difference is that it's happening much slower at lower temps, but it's still happening.
Anyways, sorry for taking this thread off topic.