Paddle or hook

I typically just use the hook, but if you want to, you can start with the paddle for incorporating about the first half of the flour, and then switch to the hook to finish the job.

I hate trying to get dough off the paddle when I switch to the hook...I'm a messy enough cook as it is.

While reading how to make a decent ciabatta loaf here on TFL, I read a couple comments where only the bread hook was used on a Kitchenaid mixer (my brand). They started from scratch with only the bread hook, and so I did the same. I now automatically just put the hook on, and have tried both liquids first, and dry ingredients first, and with a Kitchenaid, the results are the same. I mix for about 2-3 minutes, until shaggy. Then let it rest for 20-30 minutes, then knead it with the stand mixer for 8-20 minutes, depending upon the dough hydration, at 6-8 until the dough pulls away from the sides, and I see the "bowl dimple" on the bottom. Then I turn off the mixer, remove the hook, and cover the bowl with plastic wrap to bulk ferment. No oil in my breads, generally.

When the dough has doubled (or tripled, as is the case with Ciabatta), I use my handy plastic bowl scraper to GENTLY get the dough off the sides of the bowl and dump/pour the dough onto a floured surface for shaping, portioning, etc...Works for me.