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I definitely think my experience hand-kneading earlier in life has given me knowledge to recognize when the dough is kneaded correctly in the stand mixer--not only in relation to gluten development, but in terms of how much flour has been added to the dough. I think it's really essential to hand-knead in order to know the dough well. The stand mixer is really a great convenience, though. I don't think I could make ciabatta, as runny as it is (think pancake batter), without a stand mixer.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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