Kneading with KA and temperature
i have been trying to perfect traditional baguettes for quite a while now and have always wrestled with using the Kitchen Aid mixer, with regard to achieving the translucent window pane test while keeping the temperature of the dough around 23°C. I can never get the dough to come off the bowl during the mixing process UNLESS, I mix on speed 6 for a period of 10 minutes. If I autolysed the initial flour/water mix for 1 hour in the fridge then incorporated the yeast and salt - then, after the 10 min at this speed, the dough pulls away from the sides properly. The dough seems elastic enough and at the correct temp. Is this method wrong? Am I doing damage to the dough structure?
All I am aiming to achieve are the proper alveoles in the crumb as I experience with traditional Parisienne baguettes. I use T65 flour at 70% - 74% hydration. Proofing is as recommended - but I always end up with the finished product being a little dense with lots of small holes.
Can anyone help?