Sometime you may want to repeat your last experiment as closely as possible but leave out the autolyse and make your dough in the usual manner, including your normal sequencing of ingredients. That might tell us whether the autolyse is a beneficial method for your dough.
As far as increasing the amount of milk kefir poolish, I'd like to think about that for a while. As you well know, perhaps better than most, there has to be a balance between the amount of poolish and the several phases of the fermentation protocol. Based on what you reported in earlier posts, the last dough you made used a milk kefir poolish that was prefermented at room temperature for 12 hours, then incorporated into a final dough that was fermented at room temperature for 8 hours and then placed into the deli case for 2 days, and, after removing from the deli case, allowed to temper at room temperature for 6 hours before using. I hope I got that right. If you only change the amount of milk kefir poolish and leave everything else the same, you are likely to end up with a more fermented dough and possibly end up with even less crust color. So, I believe that you would have to change the durations of the three phases of the fermentation protocol (prefermentation of the poolish, fermentation of the final dough, and the temper of the final dough before using). From what you have reported to date, I agree with you that it is harder to tell how long to let the milk kefir poolish and finished dough ferment. It sounds like the milk kefir poolish doesn't exhibit the same behavior as your preferment Lehmann dough with the IDY, particularly with respect to the break point. It may ultimately turn out that the exact timing of the use of the preferment is not critical to success and that you might succeed well enough just by using time as the primary measurement. Of course, that might change some with the time of year.
I will report back in a while after I have thought this matter through some more.