Do you recommend kneading in a mixer or by hand--or a certain combination of both? In the photos, it appears as if the dough is always in a mixer bowl. I figure you KAF folks have some pretty great equipment but my KitchenAid could handle it. However, I just made my KitchenAid Artisan stand mixer overheat and release some pretty acrid smelling smoke (!) by kneading the extra-tangy dough. Any thoughts or suggestions? Thanks! Oh my! That sounds like your dough might have been too stiff while mixing--the pictures above show how supple and slack the dough should be. Your mixer should not struggle while beating and kneading this particular recipe; rather, the dough stays quite "loose". Perhaps try working only on very low speeds--I usually never take my mixer beyond the 3rd power setting with doughs--and ensuring your dough is as slack as ours is (a bit more water might do the trick!). Best, Kim@KAF

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