Hello Ryan and welcome to the forum.
By the way, I own an artisan kitchenaid mixer, but knead my doughs by hand. Doughs in my artisan KA tend to creep up the hook. I've scaled back the dough amounts and still have issues. Compared to babysitting an artisan KA and kneading by hand, kneading by hand is a breeze.
If you're really not that fond of kneading, you can use rests and fermentation techniques that cut kneading to a bare minimum. I generally knead my doughs for 2 minutes, max, and I generally don't go to great lengths to minimize my knead time. Another big factor in kneading is ergonomics and technique. You want a counter area that's at a comfortable height and you want to use your body weight when pressing out the dough rather than relying too much on arm strength.