I' m missing something
Hi everyone. I'm new to the site, been reading for a few weeks now. I've made several loafs over the past weeks, but I can't seem to get the gluten to develop. It doesn't seem to matter how long I knead the bread, it continues to rip - I'm doing this by hand, once for nearly an hour. Could it be the type of flour I'm using? I am using 'bread flour'. I'd appreciate any input, thank you!