using a spiral mixer for the first time
ive decided to scale up my bread and sell at saturday markets. i have access to city council bakery (for start ups) and they have a 30 litre Gam Spiral Mixer. Ive made alot of bread by hand but now want to mix 10 litres of dough at a time. What im wondering is what speeds and length of time should i be using with the mixer. Do you start at a low speed for about 5 minutes to mix dough and then increase speed for another 3 - 5 minutes to develop gluten and then rest for 30 minutes or so?
By hand i usually do a premix 12 hours beforehand (late at night) with all flour, water and salt and make my levain. When levain is ready the following morning i add to dough and mix. It makes for a great dough however i wont be able to do it in this case as I am renting a kitchen. So, Im looking for advice. My plan was to make enough levain for 10 litres of dough at home and bring it to the kitchen with me. Then mix the dough, do 30 minute autolyse and add salt and levain, mix and leave for another 30 minutes. Then do bulk, shape, proof and bake. However i dont know much about spiral mixers - I did do a few weeks in a professional bakery and i think im right in thinking we did 5 minutes slow mix followed by 3 minutes of medium speed....am i wrong? anyone any idea?
My plan was to do initial mix on slow speed for 5 minutes. Leave for autolyse. After 30 minutes add levain and salt and mix for 3 minutes at medium speed. Does that sound right. I really do want to autolyse my flour and water. If i could do my pre-mix i would be very happy but at the moment i cant see how that will work as i only have the bakery for one night a week and it costs me by the hour. If people like my bread then i can do more nights and then i can make mixes the night before, etc....so any pointers advice would be really helpful...