How do I build up gluten with the machine?
Hello, I've owned the Ankarsrum for 8 months and I'm very satisfied. I've recently started an education to become a baker and we've learned about the importance of gluten, and I've had a hard time achieving a good gluten development in my doughs. I mainly use the dough hook and make big batches. Do you have any tips for how I can improve gluten development?