Autolysis and tangzhong

boris_855476

I kindly ask @ChefSteps to cover autolysis and tangzhong for dough, also when baking chroissant and baguette :

Autolysis and/or tangzhong yes/no, how long, is it beneficial or a myth, and if yes for which dough is it separately or combined applicable and beneficial to the outcome and how does it work from a scientific point of view?