Spiral Mixer Headache
I've been lurking (and learning) here for a couple of years, and all the while making bread that everyone seems to want to eat....... but a few months ago I decided to purchase a spiral mixer - I tend to bake batches for the freezer and on occasion large-ish batches for church sales etc and reckoned that a mixer would be labour saving and would bring some extra strength & volume to my dough.
I purchased an Italian 'Prisma' mixer from one of the UK online catering wholesalers - I plumped for the 15kg model, primarily because the smaller models have bowl diameters so small that extracting the mixed dough is bound to be difficult. It's single speed and even has a timer.
The problem is that I cannot persuade it to develop the gluten to any significant degree - I've watched dough being mixed on youtube and the result is this wonderful silky, elastic, slightly glossy dough, but for me, this is completely unattainable.
Mr Hamelman recommends mixing for around 900 - 1000 revolutions which for my mixer equates to about 10 or 11 mins (90 rpm) but I could mix for half an hour and a window-pane test would still be a pipe-dream.
Flour-wise, I've used the locally (I'm in N. Ireland) available strong flour (of North American origin) which is about 12 % protein and I'm currently using a sack of Type 65 which I collected from a mill in Normandy while on holiday a couple of months ago, but the results are equally poor.
I typically use 65-70% hydration, but I've tried the bassinage technique of developing the gluten before adding the last of the water, but still no good.
Most of the time I'm running with the mixer only about 1/4 full, but yet again, youtube shows plenty of examples of this type of mixer dealing with very small amounts very effectively.
I'm at my wits' end - Help !