Zak, Scott r would be able to answer your question more completely. My trials with the Bosch are very limited. I can say that when I notice the dough getting tied up in the center shaft of the bosch is when my dough is well hydrated and a relatively wet dough. As I knead this dough longer and the gluten starts to develop and strengthen, the dough will begin to dry up a bit and eventually it will come down into the bottom of othe bowl instead of getting hung up in the center.
A tearing threshold if I think I understand what you are referring to would be different for each batch of dough depending on the type of flour and hydration. I do know that the longer I knead dough in the bosch, the tighter the crumb structure becomes and the finished crumb tends to dry up a bit quicker if not eaten right away.
As far as doing too many S & F's, I like to cite a few of the pizzas I made as examples of too many S & Fs.
Here's another example of a dough that I reballed after it was cold fermented which lead to overgluten development.
You can read a few posts back if you want. This was an experimental dough that I made following Norma & Peter's Lehman dough with preferment recipe.
Balling after cold fermentation is generally undesireable but not always. It just really depends on where the gluten development is at that time. If the dough is too slack and will benefit from a quick reball, then it's justifiable and needed. If not, then it will do more harm than good. But it's through these mistakes that teach us the difference between when it's not enough and too much. No amount of trying different recipes or techniques will teach us this. If anything it will only serve to cloud the picture and make learning slower. For anyone wanting to improve their ovenspring, it's really important to focus on gluten development and hydration ratios. A balance of those 2 factors and the baking environment will get you there.
Here is another post I made awhile back about working with high hydration doughs and gluten development. You may find it an interesting read if you haven't seen it before.
Reply #134 http://www.pizzamaking.com/forum/index.php?topic=11962.120