Two stage Autolyse

I have had good results doing a 5 minute stir in my KA, followed by a 15 minute autolyse, then 8-10 minute knead with dough hook. Just for fun i tried doing the 15 minute autolyse, then 4-5 min knead, then another 15 minute autolyse, then another 4-5 minute knead. To my surprise the dough was way smoother, and passed the window pane test with flying colors. Is this a new technique, or have just about every recipe i came across not use this technique? If its common knowledge, i have not come across it.