Steve, the 545, is that an oven setting or an infrared thermometer reading?
Ryan, yes, the first pic is more cottage cheese-y. Your finished balls, if say cottage cheese is 6 o'clock and perfectly smooth is 12, then I'd say you're close to 10:30. This level of smoothness is ideal for lower protein flours, but, for AT doughs that are to be cold fermented, I think it's a bit far. Your bake times are pretty low, if I recall, and your lower thickness factor should help, but I think the end result will be a bit chewy- not that that's bad- some people prefer a chewier crust.
As far as Norma's 19 minute mix goes, I had a theory for quite some time that overkneaded, degraded gluten is a lot like underkneaded gluten, and her results seem to support that, but kneading that long makes me nervous. I resonate much more with developing gluten to it's pre-peak- catching it on the way up, rather than the way down.
But, Steve, for now, don't worry about kneading. Oil is very tenderizing, so let's see what 5% does before you go the cottage cheese route.