Why own a machine to mix bread dough?
I prepare no-knead bread dough in a large glass bowl.
I mix for less than 2 minutes using a SS flat blade butter knife.
After 12-18 hours the gluten is fully formed.
Next, I shape the loaf using my adjustable no-stick pan on a Teflon baking sheet.
The dough never touches the countertop and little if any flour gets on it.
Cleanup consists of washing the butter knife, the bowl, and the Teflon sheet.
Minimum labor, mess, and fuss.
Are there any doughs that cannot be made using the no-knead method?
IOW If you have 12-18 hours, why own a machine to mix the dough?