Sorry about the disappointment, Patty! While all mixers are a bit different in their mixing quality, I would suggest starting with 1-2 minutes on speed one of your mixer  and then increase to speed two for 5-7 minutes. The dough will still be quite wet but you should see smoothness and no puddles of water. If the dough is not resting at least in a 72 degree environment, it can take longer to develop enough strength to endure a fold. If that is the case, simply let it rest another 15-20 minutes and try again. Happy baking!

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