I'm inclined to try refrigerating my dough after mixing in the starter to prevent acids from the yeast interfering with the autolysis. But cold usually slows chemical processes too, so this may be counterproductive.
I'm trying to max out the autolysis of the dough, so I don't need to knead much. Anything more than 3 minutes of kneading feels like too much work.
Adam Ragusea talks about autolysis in this video -- he seems to be of the opinion that acid from fermentation is not a factor: https://youtu.be/orpTeX_EGXA?si=n0OxksbbUynUFhJO&t=770
Pictured: My most recent loaf of sourdough. I like the crust, but I did not get enough oven spring.
I am lazy lately, mix in the big KitchenAid with the dough hook a few minutes, stretch and fold maybe twice, over an hour, sometimes not, but always a rest in a clean bowl then a preliminary shaping, bench rest, shape and refrigerate in the baskets to bake the next day. This is getting me a more even crumb than just stretch and fold did. It does continue to develop in the refrigerator, yes, but also makes it much easier to score, and cold dough into hot pan with a lid generates steam that helps it rise.