After getting a nice tip on extended autolyse and its benefits, I decided to do a 5hr autolyse with TG's custom flour to better hydrate the flour with the goal of getting a perhaps lighter, airier dough structure and larger cornicione (rim).
I combined the flour and malt, ran the paddle of my stand mixer through it a few times, then added the water (63% hydration) and, using the dough hook, brought everything together until no raw flour was visible. Covered it with plastic wrap and let it sit for 5 hours.
As you can see in the pics, after 5 hours it felt more like a dough with a 70-72% hydration. I also noticed than when pouring it out on the counter it spread more widely compared to doughs without or only a short autolyse. I balled it up, gave it an hour bench rest, placed it in a lightly oiled bowl, covered it and it's now sitting in the fridge for a 24 hr bulk rise before it gets divided into individual balls.
We'll see how it turns out.