I will deal first with the dough recipe posted in this thread and with Randy’s latest recipe in a separate post.
If my math and calculations were correct, I scaled up the dough recipe in this thread by a factor of 10 and got the following:
Bread Flour (100%): 4536.01 g | 160 oz | 10 lbs
Water (61.25%): 2778.3 g | 98 oz | 6.13 lbs
Salt (2.46%): 111.59 g | 3.94 oz | 0.25 lbs | 6.66 tbsp
IDY (0.996%): 45.18 g | 1.59 oz | 0.1 lbs | 5 tbsp
Oil (3.09%): 140.16 g | 4.94 oz | 0.31 lbs | 10.0 tbsp
Sugar (2.64%): 119.8 g | 4.22 oz | 0.26 lbs | 10 tbsp
Honey (4.62%): 210.0 g | 7.41 oz | 0.46 lbs | 10 tbsp
Total (175.056%): 7940.55 g | 280.10 oz | 17.51 lbs | TF = N/A
Since you indicated that you have tried on several occasions to make the larger amount of dough without complete success, I will assume that you properly scaled up all of the ingredients. However, now you have weights if you would like to try them in a future dough batch.
Based on what you have said, I think the first thing I would do is to temperature adjust the formula water to achieve a finished dough temperature of around 70-75 degrees F. Next, I would check the instructions for your new mixer and see if there are instructions that tell you how much dough can be mixed in the machine at one time and also if there are instructions that tell you how to combine the ingredients and for how long to mix and knead them and at what speeds. I am not familiar with your brand of mixer but some 20 qt. mixers cannot handle almost 18 pounds of dough. At around 61% hydration, you might be right on the cusp for a high-gluten dough, so I would double check the instructions for your particular machine. You don’t want to overknead the dough and you don’t want the heat of friction to increase the finished dough temperature above the range recommended above. I would also get the dough balls into their containers and into the cooler/refrigerator as soon as possible once they have been shaped and rounded. You should wipe the dough balls with a bit of oil before putting them into the containers.
If the above general instructions do not solve the problem, then I would consider reducing the amount of yeast and possibly doing likewise with the sugar and honey and the salt. To the best of my knowledge, Randy’s recipe was not designed for commercial applications and, at almost 1% IDY, the yeast is just about at the max for IDY for a standard dough formulation. You will note when you see Randy’s latest dough formulation that he has already reduced the amount of yeast substantially. You should also keep in mind that honey contains about 17% water. So, the dough may feel on the wet side, although the increase in total hydration is less than 1%, to around 62%, which is a proper hydration value for a high-gluten flour.