KitchenAid mixing times
I would really appreciate some help with my new KitchenAid Artisan mixer. I have made a couple of different types of bread in it and each time the dough appeared overmixed after a couple of minutes, even though that could be because the first time it didn't seem to knead so well so the next time I used the autolyse method in the beginning. Then after about 3 oif 4 minutes of kneading (speed 2 like the manual says) the dough became shiny and sticky. I am obviously failing at seeing the dough development before this happens, and although I do understand that this is a matter of experience, I really need someone's advice because I don't want this to happen again. And I don't want to knead with my hands as I need to do as little as possible with them due to health problems.
These are the recipes (from J. Hamelman's Bread) I use most often, usually one small loaf:
Ciabatta with stiff biga - 73% hydration (500g four, 365g water; of that 100g flour and 60g water pre-ferment)
Rustic bread 69% hydration (320 bread + 40g rye + 40g whole-wheat flour and 276g water; of that 150g flour and 90g water for pre-ferment)
If you are an experienced KitchenAid user, please let me know how you use it, perhaps with your tested recipes. Many thanks!