Thanks for checking in, Davita. You can indeed knead this dough by hand, in a bread machine or in a stand mixer with the dough hook attachment--baker's choice! Whichever kneading method you use, you'll want to knead until you have a smooth, satiny dough. For a visual explanation of how to know when your dough is fully kneaded, check out our video tip: http://bit.ly/2cf6lqf (use this as a guide for kneading technique, which starts around 2 minutes, not necessarily for the rest of the process, as they're using a different recipe). With this recipe, we call for an overnight refrigeration because it slows down the fermentation process, allowing the dough to ferment for longer and thus develop more flavor; and because we like the tangier flavor that comes from a cooler rise (different bacteria develop well under these conditions vs. room temp). If you prefer to leave the dough out at room temperature for that full first rise, we'd recommend no more than 8 hrs total (remember the fermentation is faster at room temp). Hope this helps! If you have additional questions, feel free to give our Baker's Hotline a call at 855-371-BAKE. Our bakers are here everyday of the week and happy to help! Mollie@KAF

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