baldheadracing wrote:There is a trend in French Press brewing to essentially brew the same way one would brew bowls of coffee for cupping (Why isn't it called "bowling?" - with apologies to Tom@Sweet Maria's )

Here's a really detailed breakdown. You'll see some similarities with what you are doing, plus some additional steps that might give you a cup that you might like more. I suggest that you try it!
video

I appreciate you posting this video. I've watched it several times and have incorporated much of what he is doing into my own approach. I'd say the only thing I am not doing that he does is I do not stir the grounds after they have brewed for 4 minutes. I just scoop the crust off without doing a stir.

So, today I made three changes to the routine. First, I did not bloom. I just poured all of the water into the carafe at once. I did not swirl the grounds after pouring the water in but did stir the grounds after the 4 minutes and before scooping off whatever remained floating on top. Then let it sit for 5 more minutes. I have to say the coffee in the cup was pretty darn good. Tomorrow I'll swirl the grounds after pouring the water and then stir again after the 4 minutes and see if I notice any difference. At this point though I'm willing to admit that maybe blooming isn't having any impact on making coffee in a french press.

I like to add some of the brew water to the press first before dumping in the coffee which helps avoid dry grounds at the bottom. I then add the rest of the brew water.

Yep. Swirling the grounds with the brew water should address that issue. I've never noticed any issues with saturation of all of the grounds. I should add that I use a large press, 8 cups, yet I am typically only making 2 cups for myself so there is lots of room for the water and grounds to co-mingle. Good suggestion though.