Right now I am making a sourdough bread with a tad of buckwheat and nuts... experiment (I never used buckwheat) and while I wait between the stretches (bread stretchtes, not me stretching) I read your post. I am amazed at the quantyties you easily work with. And the bread looks fine, so I guess your method worked out.
I bake my bread more or less the same way. Often the autolysis is only 30 min and I only stretch the bread two times, but the rest is very similar. What was your "before" method? I only know this simpler no-knead technique and I am curious to learn.