Mark, is the longer kneading for a dough that you're going to use right away? Or are you cold fermenting for a couple of days before using the dough?
I've been kneading my dough for less time, and my dough has improved as a result. I cold ferment my dough at least two days before using it. My understanding and experience tells me that time is a good substitute for kneading.
My process for NY style dough using Gold Medal Better for Bread flour is to hand mix the flour and water to a shaggy mass and autolyze for 20 to 30 minutes. Then mix on lowest speed while adding the yeast, and once that is mixed in, the salt and sugar. The slow speed mixing takes about 90 to 120 seconds. Then I mix on the medium speed (my mixer only has three speeds, and medium is pretty fast) for about two to three minutes. Then I scrape it out of the bowl onto the bench and do three stretch & folds at 5 minute intervals. Then I divide, ball, and put the dough into small oiled covered plastic containers in the fridge and allow them to cold ferment a minimum of two days and up to five days before using them.
BTW, I'm no authority on dough handling. If anyone sees any problem with my process, I'd appreciate hearing about it.