pbs, dont worry so much about the look, worry about the results. make sure you are adding the water first. then try this. mix for 1 minute on low, the only speed you need to use. let the dough rest for 10 minutes, or up to 20. then mix for 5-7 minutes, towards the lesser if you are doing a long fermentation. lastly, let the dough rest after mixing, 5 minutes of so, covered preferably. then divide, and shape. after this rest, you should have a pretty to very smooth dough ball. Remember, appearance is not the only thing that matters. There is little doubt that the bosch is a superior machine that will NOT break. the money was well spent. -marc
edit: it just occured to me, you are dealing with a lower friction factor now. your dough will be cooler out of the bowl than with the ka. this will effect your fermentation schedule and or yeast amounts.