In the case if this flour and the Reinhart recipe, you would not want to, for example, use a no knead or stretch and fold approach. You would want to mechanically mix this flour for a good amount of time to get the gluten developed. This is also not the type of flour you mix until incorporated and cold ferment for gluten development.
John I would agree with you that with UP, you wouldn't want to use a typical high hydration and minimal development of the dough. I would say that at typical hydrations used for typical HG flours, using UP....and then doing your typical round of S & F (a la Tartine / Chad Robertson), the gluten will not be developed sufficiently and the dough will tend to fall flat. You can use a minimal mix followed by a S&F technique with this flour with a cold ferment, you just have to make a few adjustments. With this flour, you have to develop it further than typical HG flours. So if you lower your hydration a bit (maybe 5%) and up the number of stretch and folds per round and maybe toss in a few extra rounds, UP will behave more like a typical HG flour.