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  Mix in a stand mixer on slow for 4 minutes then another 4 minutes on fastest (maybe 5-6 until it is very smooth) When laminating roll it out to a rectangular slab about 1.2 cm thick and put it in the freezer for about 5 minutes to harden it up.  Meanwhile place the butter slab on the counter to slightly warm it up for 5 minutes. By this point the butter and dough should be nearly indistinguishable in malleability and lamination should be easy.  Making croissants in a 84F kitchen is challenging but you have AC so with these changes I hope you'll have some success.  Also - not sure what t...

dwcoleman I've made the Krakow bagels from ITJB in both my KA 600, and my Bosch.  They were the main reason that I replaced my KA 600.  The Bosch works fine and has plenty of power, the mixer is driven via a belt, not gears. dmsnyder Hi, Joyful. I have no experience with the DLX mixer, but I turn to my Bosch whenever I am mixing large or stiff doughs. It hasn't even breathed hard yet. David joyfulbaker Thanks Gary, dwcoleman and David for your help (it really does help!).  As for your questions, Gary, I started with the roller and mixed at low speed (no #'s on this old model), then w...