Thanks for the informative link. I'll keep looking for one that shows the paddles for the cookie dough.
From the videos, it always appears as if the bread dough is just spinning around the center shaft. i.e. if you watch, you can see the same formation of dough remaining at the top of the ball. Do you feel as if the entire ball of dough is being evenly kneaded?
Bradtri, from my limited experience...how well the bosch (or any mixer) mixes dough really depends on the relative hydration of the dough. YES, the bosch mixer will mix a dry dough compared to a wet dough much differently. If mixing too dry of a dough, the dough gets pushed around and around and doesn't incorporate well. Too wet and much of the dough seemingly stays on the center shaft. Volume of dough also makes a difference.
I have found that around 400gm of dough is the minimal it will knead well. The bosch can also handle fairly large batches well.
I recently did a small batch test of about 400gm of dough in the bosch. YOu can read about it here...http://www.pizzamaking.com/forum/index.php/topic,11962.20.html
In this experiment, I added a bit of food color to the dough and watched to see how well it would be incorporated. After 3 minutes of mixing a fairly wet dough, the food color dye seemed fairly well distributed giving me confidence that the bosch does a good job of mixing and incorporating.
Having mixed a wide range of doughs varying in hydration ratios, flours, with and without oil, and a batch size of 400gm to 2000gm I do feel that it does a good job of mixing and incorporating ingredients very well. But this is the only mixer I have owned and have any real experience with so I can't compare it to others. I have used a KA once and have also mixed dough extensively by hand and several times with a food processor.