Re: Ballpark Famag IM-5S settings?

Thats looking good!  I am not too worried if a dough doesnt look smooth in the mixer, as it usually goes smooth after a 20 minute rest.  I spend a good amount of my mix time at the slowest setting waiting for everything to incorporate and form a cohesive dough.  Sometimes with dryer doughs (60 on down) thats all it needs.  Depending on how wet it looks and how sticky it is I sometimes then spend time at half way up the dial, or even all the way to the fastest speed with wetter doughs. 

A good rule of thumb for most doughs is that its done when its not sticking to the sides of the mixer and just starts to pull away cleanly.  I find this a better indicator than dough smoothness.  Sometimes a bassinage is needed to accomplish this even with doughs in the high 60’s for hydration.  With wetter doughs a bassinage is crucial.