I posted this on another thread:
I have thought about trying to hand knead. Here's what I would recommend: Read through my webpage a little (click the globe under my name) in the section where I talk about mixing. There are several key things there. First, much of the kneading can occur even when a dough is halfway between a batter and a dough. This was a big revelation for me. Also, kneading works out better if you 'autolyze' which is a fancy term that just means mix the flour and water and let them sit for 20 minutes before kneading.
So I recommend this: Start with the amount of water you need, then mix in about 75% of the flour, until the dough is not quite a full dough, and still a bit of a batter. Wait 20 minutes. Mix in the yeast and salt, then mix for a good while with a wooden spoon. At this point its too wet to knead by hand. Then after say 5 minutes, start adding more and more flour a bit at a time. Once it's too dense to work in the bowl, start kneading by hand. Don't worry if the dough reaches a smooth state. It probably won't if you mix by hand. Don't mix the dough until it's dry. Keep it as wet as you can, only adding flour when it's too sticky to touch. In the end it should still be very wet.
After a few more minutes, stop, return the dough to the bowl and cover to keep in the moisture, and wait another 20 minutes. Or even longer. If you are using a sourdough culture instead of instant yeast, you can wait hours if you want. Now dust with flour shape the dough into balls. You will find that now after the wait, the dough is much smoother. The dough should feel soft like a baby's bottom.