Need knead speed lead
The manual that came with my Kitchen Aid mixer (Accolade 400) clearly states, " Do not exceed Speed 2 when preparing yeast doughs as this may cause damage to the motor." But Daniel Leader in "Local Breads" calls for faster speeds, sometimes for rather extended times, in several formulas. For example, in the formula for Genzano Country Bread (pg.199), he says to mix at Speed "5 or 6 on a KitchenAid mixer" for 10 minutes, then at Speed 10 for 8 to 10 minutes.
If this is okay, and I assume he has tried it without burning out his mixer's motor, I assume you can get away with the higher speed with high-hydration doughs because there is less drag on the motor.
Any thoughts or, better yet, experience with Leader's formula for Pane casareccio di Genzano would be appreciated.