Craig, when you remove the dough mass from your mixer, do you have a little bit of dry-ish pieces that haven't been incorporated into the rest? And if so, do you pick them out, or knead them into the dough during your slap and folds? I use a KA mixer like you, and I find that the last bit of flour doesn't want to incorporate into the rest of the dough mass. I can feel these little hard chunks of less-hydrated dough when I'm doing the slap and folds, and it bugs me. I have no idea if they eventually become incorporated into the rest of the mass during the ferment, but I would guess that they do not. That can't be good for the final product. Just curious if you have an easy way of dealing with that.