Kookoutside....Yes, the dough ball will come together nicely after the 30 minute rest but will soon break apart. I let this mix for about 8 minutes and then add about 1 Tbls of WW flour at a time until the dough clears the bottom of the mixer bowl. The dough temp will rise rather quickly from that point.
My ambient temp is 76F. Just made another full batch. After the 30 min rest, after 8 min of additional mixing, and after sprinkling some additional WW flour to clear the dough from the bottom, I ran on speed 2 (Kitchenaid Pro 600 w/spiral dough hook) for at least another 8 min and the dough temp never got above 69F. Finally I stopped, scaled the dough into smaller (180 gm) "balls" and put into individual containers. I left them there until dough temp rose to 72 before placing in the cooler. Do you think there is anything significant about the dough taking so long to increase temperature in the mixer?