Re: NY Style RT Dough Issues

I would check the final dough temperature after your next attempt.  You want it close to 75F.  Also make sure you build the gluten and ball it once it’s fully developed.  I don’t use a mixer and do stretch and folds.  You’ll know when the dough is ready to ball, if you decide to try that mixing method.

Your percentages looks good though I would shoot for 58-60% hydration with that flour for NY style.

Good luck!