<< salt, which would cause the gluten to tighten, >>

Aha! Maybe that explains it.
The two loaves that started this thread looked OK but as I've been slicing and
eating them I've thought neither loaf is as good as I'm accustomed.
Specifically I usually get a higher rise and a lighter less chewey crumb.

Normally I machine mix the dough (and starter) for two minutes, rest for 15-30
minutes, THEN begin adding salt and kneading for 10 or more minutes by machine.

The loaves used for the kneading experiment had the salt added in the beginning
and no significant autolyse.

Maybe that explains the so-so rise and crumb. Or maybe it was bread fairies.

Ed