KA Pro 600: is this normal?
The maiden voyage didn't go so well. I'm making the San Francisco sourdough recipe from Reinhart's "Crust & Crumb". The final mix was about four cups of the firm starter and six cups of flour, 2 cups water and the other ingredients. All flour is King Arthur unbleached bread flour.
I hand mixed everything, broke up the starter and mixed it in a bit, and started with the dough hook on speed 2 (as per the KA manual). It started in okay, laboring a bit here and there, and after about a minute it shut down. I divided the dough in two, and the first half went pretty well, laboring a lot, but not shutting down. On the second half, it shut down after a minute or two. I proceeded to hand-knead. A half-hour later, the mixer was functional, so it was just a self-preservation shutdown, I guess.
Is this to be expected? I know the "professional" designation is marketing hype, and doesn't translate into "commercial", but I'd heard in various places that this unit would work well under reasonable expectations. I'm fairly new to baking, so I don't know, is the recipe I'm making her particularly demanding on the mixer? A normal batch for me would be about half of this size, I'm only making the full recipe because I've got a couple of holiday parties to go to.
Any advice would be appreciated.