We bought a stand mixer and put all sorts of things in it but later found out that most bread is better off done by hand. Stand mixer is great for pastry though. We've had success with pizza dough just mixing together at 65% hydration and then doing a few 15 min incremented stretch and folds. We do it with an active culture and 40% whole wheat but you don't need to.
We bought a stand mixer and put all sorts of things in it but later found out that most bread is better off done by hand. Stand mixer is great for pastry though. We've had success with pizza dough just mixing together at 65% hydration and then doing a few 15 min incremented stretch and folds. We do it with an active culture and 40% whole wheat but you don't need to.