Straight or spiral hook?
I'm just getting to grips with a 20-quart Hobart (nicknamed 'Godzilla'), standard hook. I need this machine as I bake for a local market and they keep crying 'More bread, more bread!'. I'm getting variable results, with some breads not rising as much as expected and others fine. I have read the threads here and seen that people mirror my own experience re. hydration levels; that at lower hydration (say below 62%) a medium-size stand mixer can just push the dough around (and wind it up the hook).
To try to eliminate variables, I'd like to ask a simple question: for a 20-quart planetary stand mixer, is the extra investment in a spiral hook worthwhile, in folk's opinions?
Best from the UK