dough in food processor vs stand mixer
I just made Jason's Ciabatta, a very, very, wet goopy dough in my tiny food processor. It was very fast and seemed effortless. It actually worked quite well compared to all the other ways I have been trying to make it since I don't have a stand mixer. I don't know how the dough finally feels when prepared with a stand mixer as instructed, whether the dough was over developed, underdeveloped in the food processor,....but dough and bread seemed pretty good.
(my only problem was that the FP is so small that even for such a small recipe I had to halve it and do 2 batches so it didn't save that much time..)
encouraged I tried two simple brioche recipes that I could never have attempted without a mixer of some kind and both actually worked quite well.
what are the problems with FP dough? why is it not more widely used since it seems to work so well? is it because most FPs can handle only very small amounts of dough? Or does a FP dough lack something that I am not sophisticated yet to notice?
if you have experience using a FP for dough preparation (specially if contrasted with a stand mixer or other device) please comment.
thank you so much!