My mini has recently seen a big uptick in use. I set it up next to my back porch so I wouldn't have to walk to the large over 10 yards of snow covered ice! At my place, Mini=every day cooking, Large=weekend fun or crowds. I live the option of having hot and "cool" eggs.
ADY sucks. Switch to instant and never look back. Seriously. Instant is far more predictable and stable.
Use less yeast and more time to develop better flavor and texture, or use a preferment. More water and either a longer rise or more mechanical kneading will yield a dough that handles better. Also, keep it warm (72*ish). Cold dough doesn't stretch.
With all for respect to the artisan bread recipe crowd, you've just got to make a lot of doughs over time to get an appreciation for what certain variables do to the final product. A single recipe is never going to be enough to cover everybody's environmental factors.
But for pete's sake, switch to IDY an get instantly lighter results. ADY is for people who only bake a couple of times per year.