I did 2 loaves today with the new modern formula and a stand mixer.
They turned out well, but I think I concluded that preparing 4 loaves by hand (the old way) is more efficient. I spent lots of time dealing with dough hook creep and waiting for the mixer to cool because it gets warm after several minutes and hand slap and fold is good exercise.
One question, is it not necessary to oil the bowl for bulk fermentation, as were on the previous instructions?
Hazel
