Confusion about the yeast in Autolyse section

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.