Hi Andy, if this process is working well for you, then by all means continue what you're doing! We never recommend messing with success. However, you may find the dough easier to work with if you merely mix the ingredients together until everything is blended in step 4, allow the dough to rest (as in step 6), and save developing the dough to the "proper strength and extensibility" until after the rest. Basically I'm suggesting that you switch steps 5 and 6, or minimize the dough development until after your rest period.

Keep in mind also that a dough made entirely of wholegrain and sprouted grain flours will ferment more rapidly than a white flour dough, particularly under warm conditions, so if your notice your dough is beginning to tear or becomes more difficult to work with, this could be a sign that your bulk fermentation has gone on too long. Since your 60 minute rest also includes your levain, fermentation starts at the time you mix all the ingredients together. 

Happy baking!

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