DLX again

There are lots of threads about the DLX mixers here, so you might search around a bit.  In general they progress from "I just got this and I hate it!  I'll sell it to the first person who offers me money!" through advice from users to an offer to buy with a response that "Now I love it, I'd only sell it for enough to buy another one!"  All of which is to say that the manual (if you have one) is awful, there is a learning curve, and once you get past that, it's a great mixer.

Now..... I normally only use the hook.  Sometimes I use the scraper.  I do not try to limit the hook's motion.

I find that for most doughs I mix for 5 minutes on the lowest speed.  Then I let the dough rest for 5 minutes.  Then I mix for another 5 minutes on the lowest speed.  for very thick doughs, such as pizza or bagel dough, I mix as much as 10 minutes the second time.  The res period allows the dough to hydrate and relax.  I find it reduces the overall mixing time.

If the motor sounds like it is straining, increase the speed.  I also normally put all the ingredients in at once, liquids first.  If I am making a very large batch, I'll put the liquids in, half the flour and the other ingredients.  Once it has mixed up, I add the rest of the flour.  This avoids messes with large loads.

I don't know why the dough would be stiffer than mixed by hand.  In that case, I'd add more water, but only in the second mix after the dough has rested.

I haven't found there is any real danger of overworking the dough.

Some people don't like the hook because "nothing is happening".  My advice is, walk away.  Come back in 5 minutes and look again.  I usually set the mixer timer for 5 minutes and the kitchen timer for 10 and go away.  In 10 minutes I see the dough, after the first mix and the rest.

The really big tip is relax.  It will work for you.  Have fun,

Mike

  I have had mine for roughly 6 weeks now.  It is definitely a keeper -  My recipe is 9-1/2 pounds of sourdough.  It is tricky - especially with the levain.  You need patience and experimentation on order of ingredients.  I have been able to increase the hydration on my recipe by simply adding less bread flour.  I first add the levain, water and whole grain flour - I mix using roller and scraper on medium - when the stiff levain is mixed well with the other 2 ingredients I add half the bread flour.  I then put the lid on for 20 minutes for autolyse.  I then add salt and add the rest of the flour while it is on low speed - When the dough comes away from the bowl in a clean way then I stop adding the flour - And knead on low-medium for 8-10 minutes.  I slap the dough around with french folds and am done.

Repeat and experimentation with the same recipe will teach you the quickest.  Good luck.