Hi Natalie, I would let your dough rest rather than kneading it more. However, if what you're seeing is a "pretty hefty dough ball" it sounds like you may have added extra flour to this recipe. This is easy to do, especially if you're measuring your flour by cups. For our flours and recipes we recommend either weighing your flour and other ingredients, or using this method to measure your flour by volume. While it's unlikely you damaged the dough by kneading that long, I think this dough can be successfully kneaded in more like 7-8 minutes. I would mix on the lowest speed for about 3 minutes just to incorporate all the ingredients, and then on speed 2 (in a KitchenAid) for about 3-4 minutes. Aim for a fairly soft, supple dough. Don't worry too much if the dough isn't perfectly smooth or not balling up nicely. It will have plenty of time to strengthen up as it goes through the bulk rise and periodic folds. 

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