In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do?
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!