Using a Kenwood mixer.

Hello.I have yet to introduce myself on the introduction page because I’m struggling to negotiate the site. Sorry.I'm starting to struggle with hand mixing, tired and creaky old fingers are to blame.mostly my dough gets 6 hours of salt free starter free autolyse and doesn’t need much stretching and I’m not complaining about my breads. Problem is I use old dough method. Not actually “Old-dough” but a starter that is hydrated the same as my bulk dough.

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