Dough clings to Dough Hook
I use a Kitchen Aid Artisan stand mixer and bake bread about once a week. From the beginning i've had a problem with the dough clinging to the dough hook and spinning uselessly around in the bowl. I normally make about a three pound batch of 65% hydration baguette dough. To combat the problem, i mix the bread on a speed of six or eight so that the centrifugal force will help keep the dough kneading by basically throwing it off the hook. Nevertheless, I usually end up with the dough wrapped around the point where the dough hook mounts to the machine. I attended culinary school and took a bread baking class and never once remember the dough in the big Hobar mixers clinging to the hook. It always was kneaded neatly in the bottom of the bowl and at the end of the process the bowl was spotless. By using the method I am using, I'm pretty sure that I'm basically burning up my mixer (it gets really hot by the time the dough is ready for first rise). If anyone can suggest what I can do (maybe drier dough?) I would really appreciate it!