Kneeding with a mixer
for quite sometime I kneaded bread by hand. To avoid the kitchen mess, and reduce time needed for the bread, I bought a kitchen mixer with a hook.
How does mixing affect the process? For example I usually mix 40% WW with 60% AP flour in around 67-70% hydration with 15-20% starter. I do an aytolysis for 1 hour. How much time should the dough be kneaded in the mixer? Is 5 minutes ok, or more?
And if I don't do an aytolysis and knead in the mixer longer will I have the same result? As far as I have read, aytolysis hydrates the flour and starts the formation of gluten. So I believe that no aytolysis and more mixing time will have the same result.