You should never stop and mix again all the times you did unless you are doing a "pizza romana dough".
The mixing should be continuous and only when the dough comes together, there will be the 15-20 mins riposo and then 1 last complete bowl turn.
The quantities I gave in the past where only indicative. If you are already used to a wetter dough (with Caputo flour, as well as 61% hydration with a strong American flour is not the same as 61% with the Caputo)), then there is no point to go stiffer.
My preferred dough is between x hydration, but bare in mind that I don't measure the flour usually. At times I measure an amount of flour, then I used as much as I like to reach my dough point, and then I measure the one left to know how much I have use from it.
One more point to consider is the water you are using. I used filtered (by Brita's filter) tap water, which is quite soft. An harder water will require less flour.
It is very difficult to explain how to recognize my dough point. I just happen to know by experience. I could tell you that when the dough start coming away from the side of the bowl, but still stick to the bottom, that is a good sign.
Trust me , I am not trying to play games. Just think that after 7 months I was trying to explain my dough criteria to one of your countryman, I had to fly there and show it to him to finally understand each other.