Kind of a silly question, when mixing dough using the modified straight dough method, do you mix the fat/liquid with a paddle or dough hook? When ive done it in the past with a dough hook, the fat doesnt really break down well... do you mix first with paddle and then switch to dough hook for kneading? thanks!
I would imagine a paddle. The dough hook just doesn't really "mix". Even with meatballs, I have to use the paddle or be tasked with turning the mixer off to mix with a spatula and risk over working the meat.