Small batch problems in the KitchenAid Pro 600?
Sorry for yet another KitchenAid post and for my first post nonetheless, though I have been lurking for around half a year and got started hand kneading bread from the posts on this site.
I just got a Pro 600 around a month ago and have used it for a total of 3 bread recipes (well, one was a pizza dough), and all 3 failed miserably. I believe that it has nothing to do with the power of the machine or the hydration of the dough (all 3 were 55-65%) but I think that my batch sizes were too small. I scaled down all the recipes I tried to around 400g of flour and none of the doughs ever came together even after 25 minutes of mixing on speed 2 (done with breaks and wet towels to cool the machine). On the 3rd recipe I tried, I kneading the dough by hand after 30 minutes of machine mixing and it did come together.
I'm guessing my batch sizes are too small because I notice that each time the doughs all have a portion that is stuck to the bottom of the bowl and never clears the bottom but a lot of the dough is able to ball up on the hook. The dough on the hook doesn't climb and periodically gets slapped onto the sides of the bowl which is performing the kneading action. Meanwhile the dough on the bottom of the bowl just sits there and never gets mixed, though part of it is sticking to the main dough ball on the spiral hook and getting stretched out as the dough hook slaps the main ball around. The largest batch of bread dough I've tried was 380g flour/60g water/100g milk/60g sugar/80g egg and it never came together after 25 minutes, speed 2. After hand kneading it was fine, and after that I added 40g of butter and it took around 12 minutes on 2 before it became smooth again. I'm aware of the adjustment screw and adjusted it to pass the dime test on day 1.
I only came to this conclusion last night and haven't been able to try a larger batch yet (too much bread for just 2 people) but am going crazy over this theory. My wife has been pretty annoyed too as I have spent 3-4 hours the past 3 Saturday afternoons trying to fix my bread disasters. Have any of you experienced bakers been successful at getting batches with 750g or less of total ingredients working in the Pro 600?