I've had my mixer for over 3 months now & couldn't be happier. Based on my fermentation regimen, 6 minutes of mixing is typically just right to achieve the moderate gluten development that I'm looking for. If I'm making a same day dough & looking for full gluten development & excellent windowpaning, then I let it go for about 10 minutes. Overall, this mixer does a great job of mixing very dry dough's (60% or less). As the mixer only has 1 speed & a non removeable bowl, I learned the hard way that it's alot easier to apply the double hydration method in order to achieve the proper consistency when mixing very wet dough's (72% or more). Apart from that I love it!