Norma, believe me, I am always learning and researching just like you, im no expert. I think you probably have learned a lot more than you realize, but I think we will never be done! The amount of kneading is definitely dependent on what kind of flour you use, but also very much on how hydrated the dough is. I am not a huge fan of the no knead methods, and I do like the dough to be somewhat mixed, not only for the final dough texture but also for how it helps to stretch out a nice even dough. If a dough is under kneaded there isn't a strong enough gluten mesh to trap the expanding air/water that makes the crust puff up to its full potential. This has the effect of making a dough that is a little crispy/dense for my taste. Of course if you knead too much the dough will begin to get tough and strangely have a similar end result as the under mixed dough, so a happy medium is where I want to be. With some flours/hydrations/mixers this might mean just a few minutes of kneading, and with others it might be a very long knead. Of course an autolyse and stretch and folds can really be your friend and help to achieve the best of both worlds (short mix time, yet fully developed gluten). Your best bet to find the sweet spot is to pick a recipe and try to change nothing but your mix times for a few trials. I often do this at commercial pizzerias by making them pull the dough out of the mixer after a few minutes, then a little more after another few minutes, then again.... The longer mixed doughs will heat up a little more, so I stagger putting these doughs into the cooler (if its a fridge rise dough). I put the doughs that were mixed longer into the cooler first, and the ones mixed the shortest last. This will hopefully compensate for fermentation that would potentially be sped up by the warmer dough. If all goes well all the dough balls will have risen the same amount by the time I pull them out for testing. For room temp doughs you just have to do a bunch of different batches with varying mix times with slightly different yeast amounts or water temps to keep the test fair. Sometimes the cottage cheese look works, and sometimes it doesn't, so my advice to you would be to do the tests I described once you figure out what recipe you want to use. Good luck Norma!