bought a kenwood chef classic, few questions/issues with sourdough
I've decided to cut a few corners with my bread. My family and I go through a sourdough loaf every 3 days 1.7kg loaf. In the interest of saving time I got a mixer and had my first attempt today. Pre-mixer I would mix my ingredients (pre-ferment, flours, water, malt powder, etc) into a good dough ball then let sit for 3hrs. After this I add salt and would hand knead for 15 mins, the bulk proof, then final proof. It has worked well aside from time and mess. So today with the Kenwood I add the ingredients and run on 1 for 1 minute, it made a phenomenal dough ball. I set this aside for a while, then added salt and went to knead it again with the kenwood 5mins. It seemed the dough would only cling to the hook with a chunck at the bottom spinning around. So I'm not so sure I got a good knead. I am looking for any tips. Was the dough too wet, speed too low, etc? The bread is in the over as I type so I'll post a pic when it's ready. I think I may need to adjust the hook so that it is even closer to the bowl but not sure it seems fairly close already. I'm sure I'll get the hang of it eventually, people seem to say the dough should be slapping hard against the side of the bowl but I just couldn't get this at all -however the first mixing it did do this. Thanks!