In article . net>,
Espressopithecus (Java Man) >>
says...
> In article
> <mailman.18.1189043685.33515.rec.food.sourdough@ma il.otherwhen.com>,
> says...
> > Espressopithecus (Java Man) <Espressopithecus wrote:
> > > In article
> > > <mailman.17.1189032882.33515.rec.food.sourdough@ma il.otherwhen.com>,
> > > says...
> > >
> > >> My own preference is to knead the dough on speed 2 for about 5 minutes.
> > >> I then let the dough rest for 5 minutes, which allows the flour to
> > >> absorb moisture. Then I knead for another 5 minutes on speed 2. Works
> > >> just fine. The dough improves through its two rises and makes very nice
> > >> bread.
> > >>
> > >>
> > > Mike, is this for sourdough or yeasted bread?
> > >
> > Either. And when I am kneading by hand, the same schedule works here
> > for reasonably sized batches of bread.
> >
> I'm ramping the starter up tonight to bake two loaves tomorrow. I'll
> try your "5 min at speed 2, rest for 5, and 5 more min at speed 2" and
> see how it goes. Thanks!
>
I split the dough into 2 loaves which baked out to 600 grams each.
Great oven spring, well-developed flavour, excellent crust and crumb.
They are as close to what I'm trying to achieve as any loaves I've ever
baked. Thanks for all the suggestions!

Java