MANUAL PROCESSING: How should I knead by hand if I don't have a mixer?

Professionals in baking and pastry making are equipped with planetary mixers and multi-speed mechanical kneading machines (spiral, diving arm, etc.). For smaller productions, there are domestic stand mixers with hooks and whisks, like the KitchenAid.  

If you need to knead manually for making bread or pizza, begin by mixing all the solid ingredients together. Use a spoon or spatula to combine them while gradually adding water, stirring progressively until all the liquid is absorbed. Then, knead the dough by hand until it becomes smooth, homogeneous, and elastic. If the dough is still too soft, sprinkle a little flour on the work surface to help manage it.  

Once the dough is kneaded, shape it into a ball (a process called "rounding" or "shaping") to strengthen the dough. Allow it to rest before proceeding to shaping.  

After the brief resting period, divide the dough (if necessary) and shape it as desired—into rolls, baguettes, round loaves, sandwich loaves, etc.  

Finally, allow the shaped dough to rise appropriately before baking.