I bought a used DLX 9000 on eBay. I have used it twice and would appreciate a little help.
1. It is very difficult to judge hydration - the gluten development seems to be very good but the dough has been stiffer than I expected compared with hand kneading.
2. How do you know when it is kneaded enough? When it forms a doughnut? Or do you have to stop the machine every few minutes and check for a windowpane? Accounts I have read range from 5 minutes to 20 minutes for adequate development.
3. Is there much danger of overworking the dough.
So far it is not love at first encounter!