The March/April issue of Cooks Illustrated has a very good article on making "The Ultimate Homemade Bisquette". Among the many interesting subjects in dough preparation there are some timely tips. The copy is well worth the counter price for your library.[p]"New information"[p]Unquoted as I am taking it in general, not as per quoted!
The article points out that we don't take into consideration how easily dough can overheat in a mixer. In it they describe a sticky glob that results from overheating of the dough during the mixers kneading time. The dough is irreparably damaged and the character of the bread is destroyed. By kneading the dough with a bread hook you are distancing yourself from some "tactile purmutations" that take place in the dough, the doughs temperature, elasticity, and stretchiness as well as surface tackiness. Hand kneading only can produce the desired transformation of dough.[p]This is it in a nutshell but only a fragment of the information available.