Your technique seems perfect. I wouldn't change much, if anything, but here are a few thoughts.
I assume you were batch sparging- if that's the case, no need to go slow with batch sparging. You don't have to let it sit for 10 minutes, either.
You really can't stir too much, but you don't need to stir the mash at all unless you're getting "cold spots". What I do is stir when I mash in, and stir, stir, stir, stir. Then check the temperature in several spots- if it's different, stir some more. Look for doughballs and thick areas. Once the mash is fluid throughout and the temperature is the same throughout, you can cover it and walk away. There is no need to do any gentle stirring- stir like you mean it!
After the mash, vorlaufing and draining is done at full speed but it sounds like you did just fine with that. "Losing" a gallon of water to absorption in that size grainbill in the mash is just about the same as I do. You shouldn't lose any in the sparge, but maybe you mismeasured, or you had some deadspace. Do you have some tubing on the ball valve to drain the MLT? Sometimes that sucks out more wort than with no tubing.
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