Never had a lot of luck getting good gluten development via autolysis. It does a decent job, but at the end of the day, the dough which is mechanically kneaded for 15 minutes then allowed to rise in the cooler to a few days, always performs nicely. Whereas the dough I use a minimal knead, then allow it to undergo autolysis for 1 hour, then allowed to raise in the fridge for a few days, is apt to tear for me. I never have a problem with tearing using mechanical gluten development. To me, the flavor of the autolyzed dough isn't quite the same, either.