Does cold shut down the autolysis of dough?

I'm inclined to try refrigerating my dough after mixing in the starter to prevent acids from the yeast interfering with the autolysis. But cold usually slows chemical processes too, so this may be counterproductive.

I'm trying to max out the autolysis of the dough, so I don't need to knead much. Anything more than 3 minutes of kneading feels like too much work.

Adam Ragusea talks about autolysis in this video -- he seems to be of the opinion that acid from fermentation is not a factor: https://youtu.be/orpTeX_EGXA?si=n0OxksbbUynUFhJO&t=770

Pictured: My most recent loaf of sourdough. I like the crust, but I did not get enough oven spring.