I now use my food processor exclusively when making dough, as my mixer is too large to properly knead small quantities. I use the regular metal chopping blade, as Kitchenaid does not make a dough blade for my model. The only real difference is that the dough blade is made of plastic, due to concerns that the metal blade will heat faster and negatively impact the dough. This is not a major problem, as long as you keep the heat factor in mind throughout the process.
I put the dry ingredients in the processor first, then add water and pulse until the dough comes together. I stick with 60% hydration, and use cold water, 65-68F. I autolyse for 30 minutes, to allow the dough to become fully hydrated. When I run the processor, the dough ball usually spins in a large mass for a few seconds. When the blade begins to chop the dough, I mix for 30 seconds. If I am doing a long rise, I then hand knead for a minute or two. If I am rising for 5-6 hours I hand knead for 3-4 minutes, until I get a decent windowpane. If making an emergency dough, I hand knead a few minutes more and go for full windowpane. By adhering to this process my dough never gets beyond 78F.
You can eliminate all but the briefest hand-knead by upping the kneading time in the food processor, but I think this two step process gives a good margin of error so that the dough will not become overheated.