Question for Braun owners
I've been kneading with a Braun multipurpose food processor using the dough hook for several years, although I still consider myself a baking newbie. Lately I've come across a number of recipes (from Rose Levy Beranbaum and Daniel Leader) specifying speeds for a Kitchen Aid and am never sure whether I'm going too fast or too slow, underkneading, overkneading. I know there have also been some issues with their books. Any advice?