The old hand-knead vs my stand mixer after 20 years of dough

I used to knead everything by hand at 5am in my tiny Queens kitchen, took 15 minutes of arm work and you could feel every tiny change in the dough. Now my KitchenAid does it in 8 minutes flat and I just watch the window for the gluten window test, but I swear the bread had more soul back then. Anyone else still hand-knead when they bake for a special occasion, or am I just being a sentimental old fool?

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