Yeah sometimes I use the mixer, finally got one big and strong enough to handle the 2 kg of dough I am usually working with (for 2 big loaves) and I love it!
But then rest the dough, stretch it a couple of times, let it rise, shape into baskets and either rise again and bake, or retard it in the fridge overnight or even longer, depending on schedule.
A stand mixer is just fine. It’s really not the much more difficult to move the dough from the mixing bowl to the oven.
Yeah sometimes I use the mixer, finally got one big and strong enough to handle the 2 kg of dough I am usually working with (for 2 big loaves) and I love it!
But then rest the dough, stretch it a couple of times, let it rise, shape into baskets and either rise again and bake, or retard it in the fridge overnight or even longer, depending on schedule.