The doughs that I described in this thread have things in common with Glutenboy's dough but there are some material differences. For example, I used more yeast (but still on the fairly low side) and less salt than Glutenboy (which affects the fermentation process), a higher hydration (which speeds up the fermentation process), and my dough balls were generally larger (from a bit larger to several ounces larger) and perhaps took longer to cool down than Glutenboy's roughly 300-gram dough balls. Also, in my case, in order to get a fairly low finished dough temperature after all of the many steps that I used to make my doughs, I found it necessary to use very cold water. By contrast, my recollection is that Glutenboy uses room temperature water. One of the problems with hand kneading a dough that uses very cold water is that it is harder to hydrate the flour than if room temperature water were to be used. Also, hand kneading takes longer than a machine so the dough has a tendency to warm up toward room temperature, thereby raising the finished dough temperature. To compensate for the warmer water and the fact that you would be hand kneading the dough, I would perhaps lower the yeast quantity. It would also be possible to increase the salt level, perhaps to something like the 2.5% salt level that Glutenboy uses, and to slow down the fermentation in the process, but for taste and other reasons (e.g., keeping sodium levels down), I use around 1.50-1.75% salt.
For now, since Glutenboy has weighed in with his opinion on hand kneading, my advice is to go with his recipe and preparation methods. Once you see how that recipe turns out for you, you can always consider a version of one of the doughs described in this thread.