Testing that we have done over the years has shown that adding the water to the mixing bowl first will significantly shorten the total dough mixing time while making life a lot easier for your mixer at the same time. Also, you mention adding IDY to the water. This is probably not the best idea for optimum yeast performance as IDY is actually designed to be added dry, with the flour, or an alternative method for adding IDY is to first mix the ingredients until they come together and start forming a dough, then add the IDY to the dough mass and continue mixing for at least 5-minutes.
More recently we have looked at the claims that the outside weather influences the absorption properties of the dough. What we found was that when the oil was added to the water in the mixing bowl, it would float on top of the water, then when the flour was added, the flour would absorb some of the oil as opposed to water. Since flour does not contain any gluten, but only proteins, which when agitated in the presence of water forms "gluten", when these same proteins are agitated in the presence of oil, gluten is not formed (think of making a rue to thicken gravy). When we separated the oil from the water, buy adding the oil immediately after the dough had started to form, we got better hydration of the flour, complete gluten formation and much improved uniformity in dough performance when several doughs were made. Based on this, we now recommend that the oil be added to the dough after about 2-minutes of mixing, or as soon as you don't see any dry flour in the mixing bowl. If you use a plastic fat, such as butter or shortening, you can add it right along with the flour as this only applies to the use of oil in the dough.
Tom Lehmann/The Dough Doctor