Ernie1
Nope, I stick the starter and the ingredients in the stand mixer and knead for about 15 mins, I then leave to prove for a few hours(temperature dependent) then I shape it and leave for another short prove(or longer in the fridge) and then bake.
In many ways I find it easier than yeasted bread as if you suddenly need to go out then you can put it in the fridge to slow the process down, there’s a little bit more waiting between the steps but no more actual work. Fwiw my previous recipe was one where I had a 1 hour autolyse, then turned it 6 times over 2 hours etc. I don’t think using the mixer has made a worse end product.
