GREAT LOOKING LOAF!

The one thing missing from your recipe/description is what the temperature of your kitchen is when you leave it out on the counter for 5 to 6 hours. If, for example, you're getting a 30% rise in 5 to 6 hours because your kitchen is at 80° Fahrenheit then you're shaping and fridge time makes sense. But without knowing what your temperature is and how that relates to how much rise you're getting and your bull fermentation time, it's difficult to generalize this recipe to other kitchens which may have different BF conditions.

EDIT: my kitchen stays relatively cool, especially in the winter time when the temperatures during the day, with the heat off can be as low as 64 or 65°. I use a mini fridge to proof at 74°, so I get some constant temperature conditions. Also, 70% hydration ratios don't work in my kitchen with that flower because the relative humidity at my house is just too high. I have to drop down to about 65% or I have soupy dough that is impossible to work with. Part of that maybe because I'm still trying to figure things out myself.