I really don't know the science. I think you have a greater chance of over mixing with the paddles. I also find that, once it is all mixed and homogenous and the dough has rested a bit, that the paddle can spin round and round and not really cut through the dough like the dough hook. So, I think you get a more thorough and gentler mix with the dough hook. But, again, I really don't know - habit.
Everything I read is that most use the dough hook. There must be a reason it has that name!
Recipe? I do lots. Sometimes I make the dough by hand. Sometimes in the food processor. Sometimes in the KA. I really only use the KA when I am preparing more than a couple of doughs -when we are having friends come over. If it is just a couple of doughs, I go by hand or in the food processor. One is more "fun" and the other is faster and easier.
When I do it in the KA, I usually mix with the paddle for a minute or 2. Then, rest for about 10 minutes. Then knead with the dough hook on a slow speed for about 10. By then, it is usually a nice ball, but a little rough. I rest it again and then hand knead for a very short period of time. Done!
Depending on the dough, I then put it in containers and then the fridge. Or, I put it in a big container for a bulk fermentation at room temperature or cooler (64).
If you look at Jeff Varasano's NY Recipe website, he outlines the process that I mostly follow. I don't necessarily follow the ingredients but I follow the process, at least directionally.
I can be more specific if you like, no problem. Just staying on the process since that is what you were focussed on.