Newbie - please help
I'm just in the process of my fourth attempt at making bread. Today I'm trying Paul Hollywood's garlic bread. Previously I've tried a plain loaf x 2 and a milk loaf.
I am still unsure about some of the basics and would really appreciate some help on the below :
1. Kneading - how far do you pull the dough ? Should it be keep fairy tight or pulled till the fibers tear a little ?
2. Kneading duration - All three of the recipes tried so far say to knead for 5 to 10 minutes until silky. It never really becomes silky in that time. I've seen youtube videos where people show a small piece of dough stretched out very thin saying it should look like this when kneading is done. In ten mins mine doesn't get like that. I tried 25 minutes today. It still didn't get like that. Should it always be like that ? How long do I keep going and can I go too far ? Is there a good fingerprint test ? I've read it shouldn't spring back ..
3. First and second rise. First rise I've seen people say "double in size". It's hard to tell in my bowl. Is there a better way ? I've seen people mention putting fingers in the dough and that the dough should spring back out. I've also seen things saying it should NOT spring back. I'm quite confused.
In summary could someone tell me some good ways of checking the dough is ready for each stage, and where I might be going wrong if my dough seems to want to tear rather than stretch during kneading ?