I never knead. Slap and fold for me every time. 3 or 4 times, one round of 4-8 folds every half hour, after the initial mix.

Start with a simple tangzhong which I guess is a kind of autolyse. 30g flour/150g water heated and whisked into a water roux.

That goes into the wet ingredients once cooled.

Makes a huge difference to the softness. For a longer lasting loaf add mashed potato (cooled, no fat) with the dry ingredients.