Bert, with slower mixers, like standard hobart mixers with slow speeds, or italian fork mixers with mix times of 15-20 minutes (sometimes even longer), it is possible to feel or look at the dough while it is mixing to know when to stop it. With the bosch and other mixers where they only need 7 minutes or so, its a lot harder. The good news is that once you figure it out it will make a consistent dough each time if you keep all other factors the same (same flour, hydrations etc.). There have been times that at the end of 6 or 7 minutes in the bosch I have reached in to feel that the dough is really wet, and at that point I can add flour and mix for another minute or so. These have not turned out to be my best doughs, however, so starting a new batch is usually the best way to go for me.
I am wondering if you had put the flour in before the water on your first questionable batch. Was that the case?