In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do? I just got a new stand mixer - a nice, heavy 500W mixer with a 5-liter bowl.
Until now, I'd been making bread by hand and kneading it on the countertop.

So the first thing I tried was using the mixer with the kneading hook, but I find that the dough tends to get wrapped around the hook and just spins around along with it.

I guess I'm doing something wrong, but I'm not sure if it's my technique or my ingredients. I'm using the same bread recipes as I did before. Any ideas?

Edit:

Thanks for all the input, guys. Here's some more info:


The mixer is a Kenwood KMix KMX-50.
I've tried adjusting the height of the dough hook up and down, I'm not sure how far from the bowl's surface it should be. Any suggestions? I don't think
I doubt it's a volume/quantity issue - I'm using a kilo of flour, which is around the 1.3kg bread weight limit of the spec.
I mix at low speed.


I'll try Sobachatina's suggestion and try to add water. Let's see how it turns out. Thanks for all your suggestions!
I think I finally found a solution, which worked for me:
I started with @monte-hill's notes about how the dough is too wet, causing it to stick, and added something I learned elsewhere.

My mistake was that I was dumping all the liquids into the mixing bowl right at the start.

The best solution I found that works is to GRADUALLY add the liquids. I put a about half plus a bit extra in the bowl at the start, then start the mixer. Once all the fluid has been absorbed, I add the rest. I've tried this a couple of times already, and it's made a complete difference in the results and the process!