Confusion about the yeast in Autolyse section

[neuro-sys]

Hello,

Mix together all the ingredients listed by the recipe, except the yeast.
...
Let the dough rest for an hour. This helps to create a gluten network that will hold your dough together as well as allow your dough to become inflated by the gas the yeast produces.

Here does "the yeast" refer to the natural formation of the yeast in the dough mix without the fresh yeast? Because you mention right before that we don't add the yeast yet. If that's the case, I think the text could use some clarification.

[martinkirsche]

The autolyse happens without any yeast. The idea is to prepare the dough for later when you add the yeast. Then a stable gluten network is already there and the dough can hold the bubbles better.

But I agree that without knowing it before the text is a bit confusing. Maybe we could change it into this:

This helps to create a gluten network that will hold your dough together as well as allow your dough to trap the gas produced by the yeast, later.