I know yeast and salt are not good friends....but I fump yeast and salt into my flour and mix it up all the time...

Using an autolyse, just add the yeast and work it in and sprinkle some of the salt on the dough, work it in and add the rest.

Before using the autolyse method, I also put salt and yeast into the flour mixture, before adding water. But now with the autolyze, working it into this clump of wet dough isn't the same. I used a Danish whisk - maybe I need to get in there with my hands to make sure it gets well incorporated.

I use a hand mixer with dough hooks to add the salt after the autolyse and do the initial kneading. Works fine.

I never knew there were hand mixers with dough hooks (mine is ancient). I did a little research and read mixed reviews on how well they work. I would think the hydration of the dough would be important. CindyMac, do you know the hydration of the dough you successfully use the hand mixer on? I've been doing a no-knead 75% hydration recipe.

I do a no-knead whole grain regularly. I do a preferment with starter or yeast, and soak the rest, including the salt (all other dry ingredients plus remaining liquid for the bread). I have stirred the salt in after the autolyze and agree it's hard to get it evenly distributed. The best way I've done that is by sprinkling gradually while working the dough with a Danish dough whisk. Doing the separate pre-ferment and soaker, then stirring them together to rise, works really well.

Try doing your autolayze with 3/4 of the flour....add the salt and yeast and then enough flour to "work it up" as the old bakers used to say

Arlo, I have no idea what the hydration percentage is. I've learned to not use the hand mixer for kneading dough longer than 5 minutes at a time. I stop and let it cool down for 5 minutes, before finishing.

This is the recipe I use.

French Bread

Make a poolish using 3/4 cup bread flour, 1/4 teaspoon yeast, and 1/2 cup water. Stir for a minute then cover. Let rise overnight or start early in the day.

3 1/4 cups bread flour

1 1/4 teaspoons yeast

1 1/4 teaspoons salt

1 1/4 cups water

Add poolish to flour, yeast, and water. Mix together for 1 minute then sit covered for 20 minutes to allow the water to be partially absorbed. Add salt and mix for about 8 minutes till it comes together enough to finish kneading by hand. Knead by hand for 5 minutes until dough is smooth. Place in large oiled bowl (covered) and let rise until more than doubled (about 3 hours total). Remove from bowl after first and second hours. Flatten slightly and fold into thirds each time then return to bowl.

Pour out on to flour dusted surface and divide in 2. Shape one into a loaf (boule or baguette), cover and allow to rise on a flour dusted parchment paper lined baking sheet for about 90 minutes. Put remaining dough in fridge to use in a few days for another loaf, focaccia, or pizza.

All this stuff about autolayze aside, I make darned good breads by mixing everything up, letting it rise for an hour or so at room temp and refrigerating for at least 24 hours.

And, if you regularly make bread,,,,say every week or every 5 days, save a portion of the current dough Put it into a jar and add a little water to keep vry moist and mix that into your next loaf.
I made 10 small loaves, baguettes, boules or batards every weekend and saved a baseball sized piece of dough.
I used no "recipe" but for being sure that I had a teaspoon of salt for each cup of liquid.....and then would add flours of my choice, cooked cereal ,like oatmeal, malto meal, rolled wheat cereal of cormneal mush....sweetener to taste....sugar, molasses, honey, maple syrup.....and some yeast....usually 2 teaspoons and enough bread flour to make dough!
I always had an assortment of bread in the freezer for those times when the weekend was too busy for baking.