Hand kneading vs. my KitchenAid, 50 loaves later I'm leaning old school

I got a KitchenAid mixer about 6 months ago and thought it would solve everything. But I keep going back to hand kneading for my sourdough. The machine overworks it somehow, even on low. Hand kneading takes 15 minutes but the crumb comes out way more open. Anyone else find the stand mixer ruins a good dough texture or am I just using it wrong?

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