Does my recipe need to be adapted from just mixing the dough by hand to kneading it with a doughmixer? All my recipes seem to react totally different.
but mixing time and procedure will differ. It's hard to make up a general rule since everyone kneads differently, but usually the mixer takes less time to develop the dough than hand kneading. Could elaborate on exactly how differently your recipes react?
This is one more example of the final bread quality and characteristics resulting as much from technique as from the actual ingredients. Mixing by machine almost always yields a very different product from the same formula mixed by hand. Like all else, pay attention, make notes and adjust as you go. All will be perfect in short order.
Thanks everyone - wish me blessings :-)