Q re food processor for gluten development
Regardless of the flour I use (home milled, KAF unbleached AP or bread flour, or any combination of these), the result is the same: My gluten development could be improved. It tends to be fragile and I rarely achieve a translucent window pane, even when using all white flour.
Currently I mix by hand, knead, and may do S&F depending on the dough. Age related joint issues seem to be part of my kneading troubles - I just can't knead well enough by hand. I am musing about getting a food processor to hopefully replace much of the kneading part. I would have other uses for a food processor in addition to making bread, which is a plus. Storage limitations and cost are also factoring in, so a stand mixer (no other use) or Bosch, etc. are out. ☺️
For those who have experience using a food processor > What are the issues? I understand it goes fast (a couple of minutes) and to be careful not to overdo it. Does the traditional S shaped blade work for you, or do you use a special dough blade? What else?
Any input is much appreciated!