From what I've read I seem to have a problem with kneading.
All dough I've kneaded so far tears as I stretch it. I read that this could mean it wants more kneading even though I've been at it for 10 to 15 minutes. I once kneaded for 30 minutes but it still tore.
I also read about the windowpane test but I've yet to have have dough that passes this - it just tears.
The poke test: Failed that also. Also when I fold it & form it into a ball the edges don't stick to each other so on the bottom of the ball it just like folded dough with seams.
All of the above has happened with each recipe I've tried: Basic white, wholemeal, sourdough etc. However I've gone ahead and baked. Most has been quite eatable, even the sourdough.
So should I just continue and ignore the dough tests or just give up?