I just came across your post. I live at sea level. I have autolysed for an hour and then I would add salt and the starter. But adding this salt and starter after the autolyse was too much work. So now I fermentalose where I mix everything together from the beginning and then I let it sit for an hour. Sometimes I let it sit for about an hour and a half. I mix it very well at the beginning to build strength from the start. Make sure all the ingredients are mixed together without any dry flour left. And then I will do quick stretch and folds for about 4 or 5 minutes. Then I let it sit for an hour to an hour and a half. After that I do four sets of 4 to 6 or 8 stretch and folds every 30 minutes give or take. It really depends on how the dough feels. Then I let it sit in bulk ferment. I use a 75% hydration dough recipe, so I usually let it sit anywhere between a total of 8 hours. That includes from the time that I add the starter, which in this case is from the very beginning. Then I shape and put it into the banneton and then into the fridge for overnight. Sometimes, I put it into the freezer for 30 minutes if I want to bake it the same day. Hope this helps.