Mix them and grab some popcorn, I guess? Personally I'd skip the feathery UFC drama and stick with the timeout pen.

Read an article once where a baker said machines can overheat delicate doughs... like for some pastries or bagels. They said the friction changes the texture. But for a big batch of tough bread dough, my hands just give out halfway through. So maybe it depends on what you're making. Sometimes that extra feel tells you exactly when to stop, before it turns into a gluey mess. The cleanup time is way less with hands too, honestly.