Thanks for baking with the King, Danica! The most likely reason is that, in a bread machine, it's a very controlled environment. The machine is programmed to let the dough rise in a warm, moist environment for a specific environment with the goal of not allowing the dough to be over or under-proofed before it bakes, and both under or over proofing leads to dense loaves of bread. So it may not necessarily be the mixing necessarily, but the rising stage where the two methods branch off and start to differ. We have a great blog on over-proofed dough which shows helpful visuals of both perfectly risen and over-risen dough. If this doesn't seem like it's the issue, it may help to know that we use mixers on speed 2 and usually yeast doughs take about 5 minutes or so to fully develop their gluten. Happy baking! 

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