Recipe to tear up the gears in a KA mixer

Follow the below recipe and strip the gears in your KA.
I guess if I cant fix it, it goes in the garbage.


Reinhart’s recipe (p. 114) calls for 5 cups of high-gluten flour, 1-1/2 T sugar, 3-1/2 tsp kosher salt, 1-1/2 tsp instant yeast, 3 T olive oil, and 1-3/4 cups room-temperature water. Mix all together in a stand mixer; knead with a dough hook at medium low speed until the dough passes the windowpane test. Next, divide the dough into three balls, coat with olive oil, and rest at room temp for 15 minutes. Place each oiled dough blob into a resealable plastic bag and refrigerate for at least 2 hours. Remove it from the refrigerator a couple of hours before use. The dough will keep, refrigerated, for two to three days; it can be frozen after the 2-hour cold rest.