In these 2 videos, you'll see how the dough behaves after a 40 min rest and then a 1 hour rest.
The main thing to note here is how much stronger the dough got after the additional 20min of rest (after 1 hour of total rest time). This can be done with hand kneading as well. When hand kneading, mix the dough well and knead it for a few minutes additional minutes. The exact times will depend on your hydration ratio and the strength of flour being used. Ball it up, cover and rest for 1 hour. When you come back to it, the appearance, consistency, smoothness, silkiness of the dough will have changed dramatically over the extended rest period. When hand kneading the same dough, I usually have to mix/knead for about 6 minutes to achieve a similar result to the Bosch's 4 minutes of kneading. Let time do the additional kneading for you. All you have to worry about when hand kneading is getting an even mixture. Making sure the ingredients are mixed well and evenly. This can be accomplished by using a strainer or sifter to sift the flour.
After 40 min rest
After 1 hour rest
After 1 hour, the dough felt really great. Very smooth, silky, & strong. Window paned very nicely. I have high hopes for this dough and will post pictures of the pies later.