Ken,
This one didn't have a autolyse this time. It's pretty much a straight-up dough without much fanfare. The only 10 minute rest I did was after the first few ingredients were mixed (flour, water, sugar & malt) and before I added the salt, and lastly, the oil.
To answer your questions:
1. The last three pics show the dough balled after an hour bench rest. The first photo shows the dough after coming out of the mixer. Second photo shows it after I gathered it together a little before doing the 1-hr bench rest.
2. Yes, I add a small amount of bench flour to the dough, then shape it into a tight ball. After that it goes straight into the fridge for 48 hours, in my case here right now it'll be 72 hours.
3. See answer #1.
The individual balling stage will start early Sunday morning or perhaps even tonight, depending how the dough's doing. I just checked on it and it looks quite good.
Hope that answered all your questions.