Santos 18 mixer - dough development
I've bought a santos 18 mixer for use in setting up a small bakery in the south of England. I've used spiral and planetary mixers at other bakeries I've worked at and thought the santos would allow me to make some great dough (due to it's very gentle action). I've found, however, that I just can't get the dough developed properly - the dough never seems to become smooth, nor does it window pane. I've tried autolease but cannot get good results. Does anyone have any tips for using this type of mixer? All thoughts appreciated.