I made some dough last night and I figured I would add pictures to better explain my process. I used to hate my C-hook only KA mixer... so envious of others with a spiral mixer. Now that I've been doing this method for a while, I have no reason to upgrade (aside from doing large batches).
So for anyone interested, here it goes:
1: Slowly incorporate 75% of the flour just until mixed (will be lumpy)
2: First high speed mix @ speed 6 for 30 seconds. Since only 75% of the flour is used, it will not be kneading one mass of dough. Instead you will start to see webbing of dough being slung against the side of the bowl like cotton candy. This is the gluten developing.
3: Rest for 10 minutes (it will still look lumpy after initial mix)
4: Add remaining 25% of flour, slowly incorporate until no dry flour visible, then hit the throttle again (speed 6 for 30 seconds).
You'll notice this time you are mixing one mass of dough. Also, it will slap the dough around the bowl so quickly that eventually the bowl is clean, that is, you will have little to no loss of flour in your final dough ball.
5: Second 10 minute rest. The picture still looks a little lumpy, but the next step takes care of that
6: I left the hook down in the dough for the rest for no real reason, but it should really be up during the final rest. You can see when I went to pull the hook out, the dough stretched into a nice smooth skin. Kneading is complete
7: Ball after second rest. When you go to ball it will feel and look very smooth with no tears. All done!
I do this from memory now, it's really simple after you do it once. I hope this helps somebody.