I mentioned using a larger thickness factor to get more dough, although increasing the bowl residue compensation will do the same thing. I have found that for most dough recipes, I can use a bowl residue compensation of 1.5% and get close to the desired finished dough weight provided that I carefully clear all of the dough off of the flat beater, the bowl, the C-hook, and my fingers and spatula. If I weren't as fussy, I could simply increase the bowl residue compensation to say, 2%. For doughs that are very sticky or wet, or where I am using a fairly wet preferment, such as a poolish, or if I am using the whip for some reason, I usually use a bowl residue compensation of around 2.5% or maybe a bit higher.
I have also discovered that when using a bread maker to prepare the dough, I can get away with a smaller bowl residue compensation because the bread maker, at least in my case with the Zojirushi, does a very good job incorporating all of the dough ingredients without leaving much of a residue in the baking pan.
In my view, if you are going to err with the bowl residue compensation, it is better to err on the high side. That way, you can trim back the weight of the finished dough to the desired amount. Of course, to do this, you will need a scale.