@Scott- thanks, that means a lot.
@Chau- I used a same day dough. It was 62% H20, .3% IDY, 2% Salt, 2% Sugar, and a splash of oil while mixing. I just mix the yeast into the flour. In the KA bowl I put the water, dissolve the salt and sugar into it and then incorporate the flour while mixing. I mix for consistency, I've never timed it. Hand knead a tiny bit and bulk rise. Bulk rise was about 5 hours, balled and then used 4 hours after that. A second dough went into the fridge at balling and that will be ready in about an hour.
About the regulator, yes I adjust it and mess with it. If I had the regulator all the way open and the oven on the lowest setting, I don't think I could have got the oven to sit at ~700. I think it would have been too hot.