Brioche in a KA 600 Pro
I've been using a KitchenAid for years with the c-hook dough, but recently received a KitchenAid 600 Pro Series mixer as a gift and am wondering about the spiral dough hook . I've read the discussions about this hook, but didn't find a post that related to my questions/concerns. I've been making brioche for several years, usually single batches (approximately 250 grams of flour). With my previous KA mixer, while running at setting #4, I added pieces of butter until each piece was incorporated. With my new KA and with only 250 grams of flour, I find that I need to help the hook along by stopping the mixer several times and scraping the dry flour into the center several times so the hook with incorporate it into the dough. Is this normal? The directions also indicate that I should not use the hook about level #2; when I tried to incorporate the butter a piece at a time I found that it took a long time (5 minutes) per piece and still at the end there were still pieces of butter that had not been incorporated.
Is 250 grams too little for this mixer? Is the KA 600 really meant to work with larger batches of flour? I make other types of bread that were causing my previous KA a lot of problems (it would heat up and give off an oily smell) which is why I was given the newer model. Is there some trick that I'm missing?