Thanks everyone! You folks have been incredibly helpful. I can't thank you all enough. This has been a very enjoyable learning process. To think I would have missed out on so much of it if I had a more suitable mixer to begin with.
One thing is very intriguing to me still. I can go a batch by hand that looks like clumpy cottage cheese going into the fridge and I can do a batch that looks smooth and perfectly formed with the right softness like in all the videos. They could not be further apart. Yet three days pass and the opening, stretch, bake, bite, chew and crunch is all quite similar. I know one batch's gluten development is more mechanical and one is more bio-chemical, but it's still amazing it can start from almost opposite states and come out that close in two days. Pretty nifty.