What is really meant by "Medium Speed?"
I am relatively new to bread making in general. For mixing brioche dough (or anything for that matter), I often see instructions to mix on "medium speed" with dough hook. I do have the larger of the KA mixers, maybe not largest. In any event, I know the lowest speed setting is pretty slow. But even level 2 seems pretty fast. I'm afraid that if I were to turn it up any higher or to the medium levels, the whole thing would bend, snap, gyrate wildly, fly off the counter, etc. Is this a common question? Do they really mean level 2?
Thanks in advance!