I realized that (measuring by weight) a few minutes after I hit send. Duh!
As for the mixing, I ended up adding some more flour to the mixer as the dough was VERY wet and did not form into a ball like your pictures. Not sure if I should have or not. Nor was my dough as beautifully silky as yours after my stretch and folds (I also used bench flour at this step). I'll learn with practice!
Here's a pic of the bulk after 22 hours or so (the discoloration is on the container, not the dough). When I ball, is there some preferred technique you could share?
Thanks again, your posts have been very helpful.
1. Kosher, but when you measure by weight, the difference is not particularly meaningful.
2) yes, on speed one or two.