I don't have a machine of any kind for kneading, I just do it the old fashioned way, by hand. I can get good results if they describe what the dough should be like when it's kneaded, but recipes don't always describe this. And many recipes say, "knead for x minutes using dough hook". How does one translate this for doing it by hand?
And sorry if this is a silly question.
FYI I like kneading by hand! :)