Eddy212, if you used 0.5% IDY, then the dough will just ferment quite a bit faster and be ready in perhaps 4-6 hours depending on your room temperature or the temperature at which you ferment dough at.
Where are you located geographically? I live at high altitudes in a dry climate so my flour absorbs more water comparitively thus necessitating a higher hydration ratio. If you want to continue using this recipe you should cut the hydration ratio to between 60-62%. Try both out and see what you like better. This drop in hydration should work much better for you.
Generally speaking, you also don't want to mix until the dough is smooth. Most mixers mix too vigorously even at the lowest speed and it is easy to overmix a dough if you mix it to a smooth consistency (full gluten development). What I find works for me is to mix it to about 75% gluten development or so where the dough is still a bit rough looking. Allow the dough to rest for 5-10m, then pull it out with your hand and do some stretch and folds, folding the dough onto/into itself. You'll notice that the dough will instantly be smoother. Allow it to rest another 5-10m and repeat with a few more folds and you now should have a smooth dough.
After the dough sits another 30-45m, it should pass the windowpane test if you want to try it just for fun.
Hope that helps,