Hi, I've just been given a spiral mixer but i'm having some trouble getting used to it. I've never used one before and all kneading was done by hand up until now.
Does anyone know what sort of kneading times i should be looking at for a standard 60% hydration white dough? It almost feels perfect after 3-4 minutes but i just can't get my head around such a short process?
Any advice would be appreciated, this is a very new foray in to professional baking with a huge learning curve from that of a home baker!