Raymond Calvel's "Improved mix"
I have been reading up on Prof. Raymond Calvel's Improved mix. My books tell me that he invented this method in order to regain the flavor lost in an Intensive mix. It sems that he uses 2 stages of machine mix dough. On 1st stage he says (when making baguette dough) use the 1st speed for 3-5 min, followed by a 20 autolyse, add salt and knead on 2nd speed for 3-4 min. BUT, my problem is figuring out how fast is 1st speed (using a kitchen Aid) and how fast is 2nd speed? Also it is critical that I preserve the flavor built up in the Poolish. As most of you folks know the faster and the longer the knead, the more the dough oxidizes and good bye flavor. I have been using #2 speed for the first knead, and #4 speed for the 2nd knead and I know for sure that I lose flavor this way when compared to hand kneading. And, boy, do I hate hand kneading a 68% hydration (big pile of glue). Please share your thoughs on kneading a lean baguette dough with a Kitchen Aid. ie that balancing act between developing gluten and losing flavor. Thank You.