Opinions on how best to incorporate a machine mixer into sourdough process?
I am thinking about increasing my output of loaves per week for my fledgling micro-bakery. I did 8 loaves the other night, and it was pretty difficult to do it all by hand-- particularly the initial mix. I've done a good deal of searching through old TFL posts for answers to the below-- I apologize in advance if I've missed a crucial one!
Note that I'm not looking for advice on particular mixers per se (although if you feel compelled to offer great advice in this regard, by all means, go for it :)
1) I know you can definitely do the entire process by hand. This TFL user, Mike Avery, posted about doing 200(!) loaves in one night entirely by hand for a farmer's market. That said, if I wanted to do a larger quantity (say, 30-50 loaves in one go) with at least a little help from a mixer, how do you recommend going about it? Initial mix by machine only? Initial mix + final mix to passed windowpane test? Something else?
2) I watched this video from Proof Bread with great interest. He mixes to what appears to me to be just about a windowpane, maybe a little short of that (although he doesn't pull a pane in the video, the dough is starting to pull away from the side of the mixing bowl). Or perhaps that's wrong, and the dough isn't close to passing a windowpane test? Is what's shown in the video how dough looks simply when it's been fully mixed properly in a mixer? Then he portions the dough for BF. He does 3 sets of S&F's. There was another fragment of a TFL post about mixers that also mentioned a similar process (mix to quite a bit of dough strength, and then do 3 sets of S&F's). It surprises me that the mixer is used to build so much dough strength and then the dough is also given several S&F's. When I'm doing this all by hand, I'm only doing 2 more sets of S&F's during the BF but still getting good results. Is what's shown in that video a fairly common approach to using a mixer in the artisanal sourdough process?
3) Lastly, and this is a little outside the scope of this post, but for anyone who watched the Proof Bread video... I was amazed by how 'jiggly' his dough looks as he's portioning it for BF. When my dough gets to that state, I usually think it's about time to end BF and pre-shape! Just curious if anyone else had a similar reaction, or not.
Thanks very much for any and all insights.