Hamelman: adapting instructions to a stand mixer (Kitchenaid)
I really am enjoying Hamelman's bread, but I am not sure how to apply his instructions to my home Kitchenaid stand mixer. He typically asks you to knead for a time on "first speed" and on "second" in a spiral mixer. In contrast, Leader and Reinhart often ask you to mix at medium speed for a time. I do get that Hamelman prefers to underknead (no windowpane) and rely on autolyse and stretch and fold to develop gluten, but my loaves are coming out much flatter and without as much oven spring as my recipes from Leader and Reinhart. This makes me think I am not kneading enough in that initial phase.
For those who use their kitchenaid to make Hamelman's breads, what speed(s) do you use and for how long? I have mainly been making Vermont Sourdough and Levain breads, and while I have been tinkering I am not getting it quite right.