I pulse until the dough ball comes together, rest for 15 mins, then knead for 6 mins. The dough generally stays wrapped the entire time which in my understanding is how the mixer is supposed to work because it provides the necessary stretching of the gluten strands.
The link to the video is in my post from last evening:
SB, thanks for posting that video. It is well made and your Victory Pig Pizza looks fabulous. Nice work!. I'd like to see you do a recipe/method write up for the forum if you don't mind sharing.
Onto the mixing at 8:30, you show the dough mixing but it is not tied up on the center shaft. It's mixing along the bottom of the bowl as it should be. Now TBH, it's been a long while since I've mixed a wet small batch dough up in the Bosch whereby it's just hanging out on the center shaft. It does mix, but very inefficiently. At 400gm, there doesn't seem to be enough dough to allow the arms to pull it off of the center shaft. This may be a completely different story for a bigger batch, I don't know. But with a small wet batch, every rotation of the arms knudges the dough just a bit along the center shaft. Technically, it's mixing but how long would you have to run the machine to get a good dough I'm not sure?
This is very different from my antique Kitchen Aid mixer that does mix small wet batches just fine, but I just got it so I haven't been able to do the comparison tests yet.
I'm curious if you are using BF or HG for the dough in the video, it looks like BF, but I just want to make sure.
With your dough in the video, does it stay at the bottom of the bowl the entire mix or is it getting hung up on the center shaft later on and is not shown in the video?