Ok, Just back from the kid's house. Nice dinner and wine. Here's the info on the SS bowl. As you can see from the pics the dough blade has one coated and it fits close to the bowl. I mixed a dough calculated to 11 oz using 181 gm KA bread flour, and 118 gm water, with 0.35% IDY, 1.75% salt, 2% sugar, and 3% olive oil. I put the water in the bowl first, then added the flour and "spun" (on 1) for about a minute to mix. I then let that sit for 20 minutes to hydrate, added the yeast and spun again. Finally added the rest of the dry ingredients and lastly the oil.
I mixed then, still on one, stopping ever two minutes to evaluate the dough. Towards the end I measured dough temperature. At 7 minutes the dough was looking good but still not quite smooth and the temp was 90 degrees F. At 9 minutes temp was 92, and at 11 minutes about 100 -102. I stopped mixing at this point since I was concerned about the temperature. The dough seemed to be quite soft and elastic and, while I didn't do a real "windowpane test", it did stretch nicely.
Oh, and while the pictures do not show it, the dough did "bounce" around the bottom of the bowl every so often.
The mixer seemed to do a good job of incorporating the flour and ingredients and I didn't feel the "need to knead" by hand. We'll see what things are like tomorrow after it parties in the frig overnight.
The cleanup was very easy. I even used, in deference to my wife, some soap -- although, left to my own devices I probable would have just used water
(she's a nurse and they ALL have OCD -- although as a neonatologist, I must admit I have some too!)
I'll post a follow up if the dough comes out ok. If it doesn't I will, of course, promptly sneak off to some other country (like Oklahoma).
I took a bunch of pics but the site will apparently only allow the up load of 8 max.