Sourdough thoughts:

The time from "start autolyse" to "dough spreads out and won't hold structure anymore" is a fixed window, based on protease breakdown of gluten, making it more extensible but leading to overproof. You can overproof your bread even before you add starter!!! since it is the protease activity causing this.

The time window from "add starter" to "bread has risen" must fit within the time window I just mentioned. Otherwise it will overproof before it has fully risen.

To be safe (easy mode), don't autolyse. Add the starter when the flour first gets wet.

I have been working with a new flour, and it goes from wet to flat in about 8 hours. So I have to skip the autolyze and innoculate it with a lot of starter in order for the bread to fully rise safely within that period of time.