I am questioning your logic, not to be combative but to help other brewers make the best beer they can. I struggle with the LODO brewing methodology. You are not wet milling, your not purging your set up for milling with inert gases, your not sifting, your not limiting exposure to oxygen with "mash cap" pie tins. I just don't understand your proposed theory. The set ups you offer from your website is still permeable. If it is not leak proof, its not limiting dissolved oxygen. Henry's law isn't assessed into your proposed process. There is just too many holes, and questions in your 'solutions' While trying to focus on helping everyone learn more about their homebrew, answer questions, and give advice. I truly have to say I don't think that is being accomplished with lodo brewing or the hypotheses backing them up.
I think you are missing some major points so let me explain this to you. First off if you think these are my ideals, you are wrong. These are proven scientific facts by people much smarter than me. These same people are world renown teachers/names in the brewing industry. I am merely trying to adapt these teachings on a homebrew scale.
If you look again back to the posts snippets I posted it talks about whole grain conditioning, which I then linked you to our whole grain conditioning post, so there is a correlation I think you missed. But you are correct in the fact we are NOT wet milling, nor gassing, we need to get those grains into deoxygenated water as fast as possible after milling, I personally try to target less than 5 minutes from crush to dough in.
Here though is where I think you really stray. We are limiting exposure with our "mash caps" and here is why...
First thing we do is boil our water, its a very cheap and easy way to knock out all DO and before you bring up Henry's law again, I realize that doesn't stop it...But metabisulfite does.. and we use it. We preboil the water, THEN we dose it with meta. Meta is a very active o2 scavenger. This coupled with the "mash caps" engage the square cube law, therefore stopping Henry's law from effecting us. We don't need it to be airtight or leak proof because we have a smaller surface area AND meta actively working for us. To further back this up, I have taken DO readings at every possible stage which corroborate with what I have talked about above. That and the fact that I and literally hundreds of others have seen the same improvements when using these methods.
I welcome you to try the method or purchase a DO meter and see what you find, I am always looking for more data!
Hope this clears some stuff up.