I am in the process of making this bread for the firsg time. This is probably the result of my being a relative neophyte, but … what is the purpose of the first step in which you mix the beer with the flours and let it autolyse for 2-3 hours? How/why is this important relative to the normal process of just mixing all of the ingredients together, do a few stretch & folds, and bulk ferment for 10 hours or so. Thanks in advance for helping me understand this.