AUTOLYSE for bread baking

I'm curious as to how some spend their autolyse time, as it were.

I've been kneading in a Bosch for 5 mins,
waiting 30 mins or so, kneading again for 5 mins
or until the dough is off the bottom of the bowl.
Then I transfer to the pan and rise in an 85º
oven for 30 mins or so with a pan of boiling
water in the bottom.
I then reboil the water before the oven hits bake temp.

I've tried the overnight autolyse in the fridge
after the 1st knead, but even after a couple of
hours of letting the dough warm up before the 2nd
knead, the dough often falls flat.

Am I doing this wrong or do anyone have alternative methods to suggest.

Most often this is a ww based mutligrain loaf bread made from a grape starter.

Thanks,

Fritz