The only changes I might suggest to the formulation based on your dough management would be to reduce the salt to 1.75 or 2% and reduce the IDY to 0.375 to 0.4% and take the dough directly to the cooler as opposed to letting it set out for 10-minutes.
BTW: You didn't mention dough temperature, remember, without time and temperature control you cannot have effective dough management. You should be looking for a finished dough temperature of 80 to 85F immediately after mixing. You may need to experiment a little to find the exact temperature range that works best for you, but once you find it do everything possible to keep every dough as close to it as possible. I like to use the 80 to 85F range and target the 80F temperature that way when you begin to see the temperature rise above 80F you know you've go to decrease the temperature of the dough water to stay under the upper limit of 85F in this case. When changing water temperature in response to increasing dough temperature decrease the water temperature in 5F increments and you should be able to stay in the target temperature range.
Tom Lehmann/The Dough Doctor