Dough hook shapes
Has anyone experimented with different dough hook shapes? I see the KA spiral dough hook (single rod) gives a more gentel and rather less uniform motion to the dough. The dough hooks I own are double rod (see pic, middle ones) and I have notice that they seem to be rougher to the dough and you can see the dough actually rips apart on the surface as it kneads the dough.
I'm not sure if using one hook rather than two would make a difference but if only one is used I dont think it would knead the dough properly.