I think you will get much more bang for your time by doing it all up front as a hopped extract really starts limiting things. But, its brewing so whatever is comfortable with you right now is what is best. Pre-boil and cool the top off water, only boil the extract for 20 minutes to sterilize, make sure to sanitize all equipment and don't use bleach to do it (star san is the best IMO), cool wort to pitching temp before pitching yeast even if it means waiting a while just keep the wort covered in the meantime, before pitching vigourously shake the fermentation vessle for 3-5 minutes to get some oxygen mixed in, and do your best to keep the temp stable. Finally, let it ferment out, don't stress about the bubbles on the airlock just let it ferment and then when you think it is done let it sit for another week or two as even if the bubbles stop the yeast is cleaning up fermentation byproducts. When you bottle, boil the bottling sugar in a little water, cool, add to bottling bucket, then siphon beer ontop to mix up the sugar. After a week you will probably open a bottle out of impatience and you will find it under carbed or have a massive head and flat taste because the carbonation has not had a chance to go into solution...it will take around a month to be fully carbed.
Oh yeah, welcome to brewing and HBT.