bakingbread
I saw a video wherein a baker made a well in his flour, poured all the formula's water and yeast in the well, then let that sit for a while before proceeding with the rest of the incorporation of ingredients, kneading, etc.
What is this method called? And how does it compare to autolyse (which is from my understanding just flour and water fully incorporated – no well – and without no yeast)?
Salt has an effect on the enzymes in flour, as well as how the water affects gluten development and yeast activity. Generally when salt is added later in the mixing process, it is to allow more time for enzymatic processes to happen before the salt inhibits them. (Alternately, you can add salt at the very beginning with all the other ingredients as long as it doesn't come in contact with fresh yeast.)
Kneading dough without salt can help the gluten to develop faster, and give you a very smooth, extensible dough. The problem is that then you have to knead dry salt into a developed dough, which can be pretty hard to do.
Letting the dough sit without salt (called an autolyse) allows for enzymes to do most of the gluten development work before you start actually kneading it, letting it form a developed dough very quickly. The advantage of this is that the dough is not yet fully developed when you add the salt, so it's a lot easier to get it incorporated.
It sounds like you may be missing a very important piece.
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Best Answer
The "well method" is commonly used in pasta making, though some bread bakers also use it. When one uses an autolyse step in bread making, all the flour is mixed with water. This begins hydration and enzymatic processes. With the method you describe, all of the flour making up the "well" is just sitting there...inert. The only thing I can think of is that the baker in the video is letting the yeast proof before mixing.