Robert I use very similar bakers percents and get good results every time. I start in the morning, mix together all dry ingredients, add water at cool tap temp (a little warmer if flour was from freezer), mix by hand for a minute with a stick to help my dough hook quickly ball it, mix in mixer for a couple minutes until its all one consistent ball, autolyze 20 mins (not critical), then knead with hook for 8-10 minutes. Then, let sit at room temp until a couple hours before dinner - 7 hours or so fermentation - and divide at that point. Give each ball a couple hours rest before making pies. This gives me a great handling dough. I sometimes start the night before with much less yeast, I go by eye but its probably only 1/4th of what I use when I start in the morning (the amount of yeast varies by season, cold winter ferments need more yeast). When doing the overnight version I knead only a couple minutes the night before and then do a stretch+fold in the morning, and divide 2hrs before dinner.