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AlanG I always use my KA Pro 600 for the initial mix of every bread that I bake. I ve yet to encounter any problems mentioned. Those usually happen if the user is mixing more dough than what the capacity of the bowl/mixer are designed for. I ve gone up to 2kg in my mixer without sticking or creeping up the spiral dough hook. I still rely on stretch and fold to build the dough after the preliminary mixing/kneading. Pataqueta Hi Alan, thank you for your question. Indeed, if the dough has the proper hydration and consistency, you ll be able to perform an unfinished kneading, that is to say without achieving a soft, smooth and elastic dough. As you comment, which can be finished by the traditional stretching and folding to form the gluten net, that using the Kn- Tool would shorten the kneading time and provide a soft, smooth and elastic dough, as I mentioned earlier. ....