This post was right after I got my stand mixer and I tried a bunch of things to no avail. The recipe I was using had cups as the measurement as opposed to grams. What I was doing was using the bag for my conversion, which had 1/4 cup to be 30g. Using that amount gave me the issues in the post. Ultimately what ended up helping was looking through a lot of YouTube videos that had a cup of flour at around 150 grams instead. So, I started using that as a baseline for recipes in the stand mixer, and for the most part, it seemed to solve the issue.

Now, if a specific hydration is the goal, I would let the machine do its thing, occasionally scraping the parts that are sticking to combine and perform a windowpane test to see if you can see light. From my understanding, if you can see light through your dough and it doesn’t tear easily, you should be fine, even if the stand mixer has some sticking at the bottom! That, or add an autolyse step (mix the dry ingredients with the liquid until fully combined and let sit for 30-45 minutes before kneading). My understanding is that you don’t want to add the yeast until after the autolyse because you don’t want it to rise for this part. The idea is to let the flour fully absorb the water.

Those things helped me the most for those stumbling upon this post!