On the copyright matter, Steve, the owner and Administrator of this forum, has instructed the Moderators to police the posts on the forum to be sure that copyrighted works of others are not reproduced on the forum. Some publishers will authorize reproduction if attribution is given but that permission has to be stated somewhere. Beyond that, you have to ask for permission. Most people don't notice but just about everything put on the Internet by professionals has a copyright notice. One of the negatives from our perspective when using only links to articles is that websites change and material is taken down such that links go dead. Sometimes the material can be found using the Wayback Machine at http://www.archive.org/web/web.php
, which I think is a great search tool, but not all materials are archived and accessible using the Wayback Machine. For example, the posts and threads of the PMQ Think Tank before it changed its forum software a few years ago are not archived. That is why a lot of the PMQTT links in older posts on the forum no longer work.
With respect to your assessment of what Tod Bramble wrote in his article, you might want to take the matter up with him. As you can see from his bio at http://www.kingarthurflour.com/professional/Tod-Bramble.html
and his LinkedIn info at http://www.linkedin.com/in/todbramble
, Tod has a milling and baking background, so he should be in a position to respond to your observations. He should also have access to Jeff Hamelman. Tod's telephone number is given at http://www.kingarthurflour.com/professional/
. However, you might want to keep in mind that Tod qualifies what he says about dough development when he states Here is the key thing to remember: you cannot use these as your mix times when mixing doughs in a production setting. These are the times that it took the farinograph to mix to an optimized dough strength, not a production mixer.
On the matter of overmixing and the breakdown of a dough, I have always read that it was almost impossible to destroy a dough by hand kneading. However, I know that it can be done in a machine. To test out this possibility, I once used my 14-cup Cuisinart food processor to see if I could achieve the breakdown or "letdown" point and literally destroy a dough. I reported on the results of my experiment at Reply 14 at http://www.pizzamaking.com/forum/index.php/topic,1187.msg10649/topicseen.html#msg10649
. I also talked about this matter at Reply 44 at http://www.pizzamaking.com/forum/index.php/topic,2964.msg25401/topicseen.html#msg25401
and at Reply 13 at http://www.pizzamaking.com/forum/index.php/topic,9027.msg78107/topicseen.html#msg78107
. I never tried to use my basic KitchenAid stand mixer with a C-hook to see if it could similarly reach the breakdown or letdown point. I would think that one would have to use the higher mixer speeds for this purpose while restraining the mixer so that it doesn't end up in your living room.
I might also add, to Bill's and John's comments, that it appears from what I have read is that the bread side of dough making has been increasingly moving away from full gluten development at the mixing/kneading stage to less mixing/kneading and letting biochemical gluten development do more of the heavy lifting.