using all I interest 7:15 the when
It depends on your terminology. Unfortunately there is no consistency. What one person calls proofing (putting the yeast in water to see it is active) another person may call hydration. Some people call the stage where the dough rises the first time "proofing" while others call it "fermentation." I use instant active dry yeast and call the first rise "fermentation" so I don't have a stage that I call "proofing."
Now, if you are trying to say that the ABM mixes the dough and gets it ready for the first rise in 3 minutes, then I can butture you that the food processor can equal or beat that time. I put the bowl of my FP on the scale and add the dry ingredients. The wet ingredients are added through the feed tube and you have dough in seconds. I have done it so often that I seldom weigh or measure anything but the yeast and salt. The dough comes together in quickly and the kneading takes one minute.
I think it is splitting hairs to insist that the one method is quicker than the other, or even easier. My point is that it IS splitting hairs and that the FP has many other functions beyond making bread. The ABM has the advantage that it will complete the chore unattended. It is great for people who don't know how to bake and have no interest in learning. It is fine for people on a tight schedule or how have limited function of the hands. For the rest of us who also bake other things and who cook every day, the ABM is a single-tasker that takes up a lot of space. I feel the same way about other single-tasking kitchen appliances like rice cookers, egg cookers, hotdog cookers, and so on.
