dough surface has lines and creases - does that mean it needs more kneading?

Tea leaves 🙂 Judge by the windowpane, not the wrinkles.

Surface lines and creases almost always come from shaping and resting - a fold that didn't smooth out, cling film resting against the surface, the way the ball sat in the bowl. Cosmetic history, not structural information. If the windowpane passes - thin, translucent stretch before tearing - the gluten is developed, full stop, and the dough moves forward regardless of its complexion.

The reverse also holds: a gorgeous smooth baby-skin surface with a FAILING windowpane still needs kneading. Pretty is not proof.

For what it's worth, a final gentle rounding with tension (dragging the ball toward you cupped in both hands) smooths most creases anyway - for your own satisfaction, not the bread's. The oven forgives wrinkles completely.