Question for the group: why does KA use a "sacrificial" gear and not just a thermal overload? Why not just use all metal gears and then perhaps we can all focus on baking instead of repairing mixers. I certainly mean no disrespect. But my passion is baking, not repairing mixers.
I am a cottage baker but had never made Focaccia before. I had donated a cinnamon roll class to a fundraising auction but the winner asked if I could change the class to a Focaccia Class. I did some research and made my first batch. High gluten flour, 90% hydration, 1% yeast, 2% salt and 5% olive oil. After mixing the dough I brushed more olive oil on a 1/2 sheet pan and spread out the dough evenly, put the lid on the sheet pan and cold proofed for 24 hours. Removed from fridge, brushed with more olive oil, decorated, sprinkled with smoked Sicilian sea salt, sprinkled with Italian herbs, baked 30 minutes at 450.
Look at this oven spring? The addition of .003% ascorbic acid makes a huge difference in organic flour. This is 1/3 gram to 1,000 grams flour.