I'm having trouble with my rye breads ion the DXL. The loaves seem fine but after putting themm on parchment paper they start to flatten out. I've been following George Greensteins recipes. The dough doesn't seem to be worked in the machine unless I move the scraper around and/or the roller or constaqntly push the dough off the hook. Should I go to folding the dough every 30 minutes to develope the gluten more? I'm thinking of putting some vital gluten in the mix. This may not have anythinbg to do with the mixer itself but the mixer himself.

I am looking for information on a home dough sheeter.  Does anyone have any experience with the Somerset CDR-100 Dough Sheeter?  I am most interested to know if it will roll croissant dough. Any other suggestions?