i have a viking professional 1000w stand mixer with a spade and a spiral dough hook [a gift from my wife]. let's say i am trying to make an 80% hydration ciabatta. in order to develop the gluten strands, do i use the spade or hook; low speed or other; for how long. i know this sounds basic, but i do want to use this machine since she was nice nough to buy it for me. [i just used to do strecth and folds in a bowl with good results, but i want to use the machine to show my appreciation. any married man would know what i am talking about.]
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it is better to live alone in the corner of your attic than to live in a large house with an angry woman
[book of proverbs]