Mixing times and observations
I prefer and like to mix my doughs to full-development and think most here don't mix anywhere near to that level of development.
Yesterday I made an 80% hydration dough. Initially as part "fermentolyse" at 55% hydration (5 mins mixing) before adding the rest of the water and salt (another 5 minutes of mixing). At this stage the dough ingredients were combined but the dough consistency while appearing smooth-ish, it easily shredded as it fell from the hook. I knew the gluten wasn't developed very much...
After this, I set my Kenwood Chef mixer to a speed between min and 1 and set the timer.. It took 25 minutes + to reach full development at this relatively slow and gentle speed!
The good news... I think mixing gently does little to oxidise the dough as my formula included 25% khorasan wheat flour and the yellow hue was quite apparent in the finished loaf.
EDIT: So that's 35 minutes of mixing!