Question Autolyes and 65% hydration bread. + fats

Will this work with a lower 65% hydration bread if the dough is allowed to sit longer before any manipulation?

Fats slow down the process. However the recipe I'd like to try uses 1 cup of milk. If I add the milk to it will I have to add even more time for this to work?

Powder milk is not an option. I've tried it. makes the bread crust taste like pretzels. 

Thanks everyone!