In my basic KitchenAid stand mixer, the stir speed does not do much in the way of kneading but since you are using a bromated flour (the KASL flour is not bromated), you should be able to get away with less kneading, as Colonel_Klink (Don) mentioned. With only 1% oil in the recipe you used, you should also be able to add the oil to the water at the outset. Adding the oil later does help improve the hydration of the flour but at only 1% I think you should be fine adding it to the water. The recipe you used is a commercial one and, in a commercial setting, you would want to add the oil later in the process, just as you did with your use of the recipe.
The hydration you used with the All Trumps is a bit over 65% (7.7/11.8 = 65.3%). The All Trumps has a rated absorption value of 63% but it should be able to handle 65%. However, if that results in a dough that is too sticky, you can lower the hydration value to 63% by using 7.4 ounces of water. Ideally, you want the dough to be a bit on the tacky side. At 63% hydration, I think you may find that you do not have to add bench flour or only a small amount.
As pythonic (Nate) mentioned, you also want to be sure that you give your dough adequate temper time at room temperature before trying to open up the dough balls. That time will vary in accordance with the time of year. It will be shorter in the summer than in the winter.
I think that if you follow all of the collective ideas given in this thread and try a few test dough balls, you should eventually work out all of the kinks and get good results. If you would like me to convert the recipe you used to a baker's percent format so that you can play around with the values, let me know.