My short mix time was inspired by posts from scott123 nearly 3 years ago, in which he was helping out a new guy. If you've read many of Scott's posts, you've surely read his advice to go for a "cottage cheesy" texture (for NY style dough that will be refrigerated for at least 24 hours). Well, that's basically what I'm doing.
FWIW, my thoughts on appearance have evolved to incorporate a more flour protein specific perspective. The cottage cheese texture recommendation was/is for 14% protein flour (All Trumps), but, for the lower protein flours that I recommend now, I advise an appearance between cottage cheese and smooth, and, because of the innate superiority of the flour, if smooth (or even windowpane) is achieved, it's no big deal, because the potential for too much gluten development with 13%ish protein flours is just not there.
Cottage cheese with 14% flour (AT) is actually a pretty small target to hit and the risk of undermixed dough is pretty high, especially for beginners. If the dough hasn't been mixed enough, it ends up with dry and wet areas that will wreak havoc on stretching.
In some parts of the U.S. you'll find AT is available, but not lower protein bromated flours (such as Full Strength). In those areas where one either has access to KABF or AT, for someone advanced, I might suggest the AT, but, for the beginner, I might suggest KABF, regardless of how much I worship at the bromate altar. AT (and KASL) are way too easy to overwork.