Hope anyone out there could help. I currently use 2 mixers for my production, a 20 quart planetary mixer and a 5 quart KitchenAid mixer. I use my KA mixer for small batches or to test new formulas. Then I use my 20 quarts for bigger and heavier doughs. My problem is... when i mix dough using my KA mixer, my bread usually turns out soft, but when I mix it using the bigger mixer, it kinda turns harder than expected. Now my question is, would there be a difference in the final product when making larger quantities?

This keeps happening to me, but nobody else has mentioned it.  I haven't mentioned it, either, so that doesn't mean much.  And it happened again last night.

I have a KitchenAid Classic, 4.5 quart bowl.

When I finished kneading some bread dough, I had trouble removing the bowl.  The kneading action tightens the bowl, and I spent ten minutes trying to remove it.  I even wrote myself a note before I began this time about which way to turn the bowl to get it off later.