What differences should I expect from kneeding with the dough hook for 10 min vs. 5 min?
A lirrle mixer? 5 qt?
Longer hook time will result in more friction/heat. Quicker and more developement of gluten. Could lead to a tougher dough. Quicker yeast growth. um I'm sure there's more. Someone else will jump in, I'm short on time just taking a break.
The longer knead times are necessary in some cases to develop the gluten.
5 minutes into kneading you will see the dough still has some texture issues.
The dough is more stiff and wraps around the hook.
After the 5 minutes you will start to notice that the dough gets more relaxed and starts to become smoother.
At work I allow a full 15 minutes to knead my sourdough baguette.