I have recently taken delivery of a Kenwood mixer, and for baking cakes etc. it is the business! but the prime reason I bought it for was to knead the dough, but the dough seems to climb the hook, and just go along for the ride.
I've tried diferent speeds, even cranking it up to max (she bounced aroud a bit and the dough came off with the cetrufugal force, but I didn't think that was too healthy)
I usualy use a 70-80% hydration, which I figured is the higher side of average. but I thought that I'd be getting a good knead out of most doughs, even around 60% ??