If there is something in this thread that you need information about, I will try to find the posts and links. I know this thread, but it is still hard for me to find the links.
Most of my doughs are made by hand also, because I donít have a mixer at home. I mix this dough at market in my commercial mixer, because this is my market dough, but you should be fine mixing by hand.
I have no idea how your high altitude and dry environment will affect this dough, but when I make this same dough in the winter, it is the same. The humidity and ambient temperature at market can be very low in the winter. Then I have to make adjustments to the water temperature of the final dough. In winter I have to heat the water, before I use it in the final dough. What I have found out so far in using food processors, this really isnít the kind of dough that you mix in a food processor, but I could be wrong. Usually those doughs are much lower in hydration.
I think you will be successful in making this formula. You have made many doughs already and are successful. It isnít very hard, but just can take a good amount of days, until everything is done. It is like a wait and see dough. If or when you decide to try this dough, I will be interested in seeing your results.