Alright,

so I got lucky with a very well kept 30-quart Hobart I bought on Craigslist a couple of months ago. Runs great, I basolutely love it.

One problem I ran into: when I mix my Whole Wheat Flaxseed ingredients, there's usually a little bit of flour left unmixed at the bottom of the bowl... I first add the flour, then the flaxseed, chia seeds, gluten flour and date fines. I then mix those ingredients for a minute to distribute everything. Then I add the water and mix everything for 3 minutes with the paddle in lowest speed. After 30 minutes of rest in the bowl, the dough has autolyzed very well, and I add the salt and yeast, mixing it for 2 minutes with the spiral arm on lowest speed.

When I dump the batch into my plastic tub, there's always a little bit of flour mix left on the very bottom that didn't get incorporated. Is there an adjustment I could make to the bowl height, to get it just a smidgeon higher? I can't really mix the dough any longer without risking it losing all of the gluten development again...

Thanks in advance for any suggestions.

Stephan