Mixing technique Speed vs Time on Kitchen aid
What is the difference between speed 2 vs speed 8(whatever the last speed is)
So if it takes 1000 revolution to get the bread to the gluten development we want, does it meter to do it in 1 minutes vs 10 minutes.
The assumption is the dough has no added ingredients so it wont break gluten if mixed fast.
The dough is around 80% hydration. And we are going for full gluten development.
Also lets assume we mixed the dough for 5 minutes on 1 speed to incorporate so stuff wont fly around
At the end of the day it is just agitating dough and hydrating it.
Since we are mixing the dough to full strength, the same oxidization will occur.
Ps also I realized there is almost no friction factor on KA.