Hi Stefan! Kneading in a stand mixer is certainly an option for commercial bakeries or restaurants to develop a large amount of dough quickly which will shorten the overall lead time you need to consider for production. Still, if your production schedule allows for a longer fermentation and lots of short breaks to fold the doughs, this could certainly be an alternative method to consider instead of buying a planetary mixer. 

Because of the heat and humidity to consider in the coastal tropics, you will likely want to hold back a small portion (1-4%) of the water and start with colder water overall (exact temperatures will take some experimentation but 60 degrees would be a good place to start). To keep your dough on an ideal track for fermentation, try aiming for a dough temperature of 75-78 degrees once the dough comes together. Happy baking!

• Reply