I'm trying to use my kitchen aid standmixer to kneed my dough.. however, it seems that no mater what I do the dough always primarilly sticks to the side and bottom of the bowl and only a small portion actually gets kneeded. Usually at this point, I take the dough out of the bowl and kneed it by hand; however, this is time consuming. I'd much prefer to leave it in the stand mixer to finish kneeding. Is there something I can do to stop this? is it normal? do I just add small amounts of more flour?
I've been baking quite while but one thing it always makes me ???? is when to stop kneading.
Let's assume I just knead without streach and fold, dough is low hydration (bagel, pretzel etc), and using KitchenAid mixer with dough hook.
When you start kneading, it's kinda shaggy
1) then, it starts to firm up
2) it clears the sid of the bowl but things are still stuck on the side of the bowl.
3) side of the bowls becomes clean.