I'm coming from using a food processor for dough making, and just got a new Bosch Compact mixer. I searched and read a bunch of posts where people (Chau et al) talk about the Bosch Universal, and a lot fewer posts from people who own the Compact.
Questions for Compact users:
1. The manual suggests putting all of the ingredients into the mixing bowl, liquid first. Is that what you do, or do you put the dry ingredients in first and then add all the water, or put all the dry ingredients in and add the water slowly (or vice versa... water in first and slowly add the dry ingredients), or all the water and some percentage of the dry ingredients, or hold the oil back for a while or... am I overthinking all this?
2. Assuming that I do an initial short mix (30-60 seconds just to incorporate the ingredients), followed by a 20 minute rest before kneading, should I use the dough hook for the initial mix or use the mixing whisk attachment. I also assume that this would be at speed 1 (out of 4).
3. What's your rule of thumb for the amount of time for the post-rest kneading with the dough hook? All on speed 1 or do you bring it up to speed 2 during the kneading?
I'll be working with 12.5-13% protein flours, hydration between 61-63% now, likely with 1% oil. I realize that it will vary according with ingredients, hydration, etc. but it would still be good to know what the range is that you've had success with before I start. I've seen 4 minutes all the way up to 12 minutes.