Thanks Bob et all for the help........
I made 2 test balls one with the original recipe posted and one with the following Peter converted for me.
All Trumps Flour (100%): 284.13 g | 10.02 oz | 0.63 lbs
Water (56.25%): 159.83 g | 5.64 oz | 0.35 lbs
IDY (0.473%): 1.34 g | 0.05 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
Salt (1.34%): 3.81 g | 0.13 oz | 0.01 lbs | 0.68 tsp | 0.23 tbsp
Canola Oil (1.58%): 4.49 g | 0.16 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
Total (159.643%): 453.6 g | 16 oz | 1 lbs | TF = N/A
I eliminated the last mixing and they are in the fridge cooling. I will give them 24 hours then take them out @ 1PM tomorrow to warm up for stretching @ 4:30. I believe eliminating that step is the key. I didn't realize that the bromated flour didn't need all that mixing.
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),
I am looking forward to seeing how it turns out tomorrow......Will let you know....