Poor gluten development with KitchenAid mixer
Hi, I have the KitchenAid artisan, it's a small home kitchen sized stand mixer. I usually knead by hand with stretch and fold, but I would like to start using this machine to save time.
I have tried to use it several times with the dough hook, but it just doesn't seem to mix right (I was making a 70% hydration lean french dough each time). I do not get gluten development, it looks like what I'd have with 1-2 minutes of hand kneading even after 3,5,10 minutes. It's just not doing the trick, and I'm totally clueless as to what I am doing wrong. I'm mixing it on the slowest speed.
When I watch it, it's almost like the top of the dough ball is just turning around and the bottom is stuck, I don't see much stretching or pulling in the mixing action.