There were 4 batches of dough that the final dough temperatures were taken today. The last batch was a Detroit style dough. I would have thought the final dough temperature for the Detroit style dough batch would have been higher than the boardwalk style dough batches because of the rest period and mixes on speed two.
The yeast for the boardwalk style doughs and the Detroit style dough batches were weighed on the small scale. The first IDY was also weighed on the larger scale. It looks like it didn't matter which scale was used for the IDY.
Some of the other photos show how soft the dough becomes when it sits on the bench a little. It also stretches not long after being mixed. Some of the photos shows oiled bagged dough balls, oiled dough balls, and one dough ball that was not oiled.
Three videos were taken of the Hobart mixing the dough if anyone is interested. The mixer is on speed one. The first video shows the mixing of water, flour, IDY, sugar and salt. The second video is after the oil is added to the dough. The third video is almost when the dough is finished mixing.