The is such a thing as over-kneading, and I've been guilty of it in the past. It's difficult to come back from too - once the gluten becomes too strong it stops the bread from rising properly, and you get a dense loaf.
The reason that we knead dough is to encourage the gluten - which is protein - to develop a nice network that will support the structure of the bread. However gluten will develop by itself over time, kneading just speeds up the process.
You may have read that the longer a dough takes to develop, the better the flavour - well you could use that to your advantage here. Some of my favourite breads are ones that require little to no kneading, and are allowed to prove very slowly in the fridge (overnight). The flavour is awesome, and your arms don't get tired - win win