Kneading Baguette Dough Question
I was in a dilemma as to whether to maintain the right dough temperature or pass the windowpane test. According to the recipe, by kneading the dough for 6 minutes, the dough should reach such a temperature within a given range AND it should pass the windowpane test as well.
I was doing fine with the temperature after 6 minutes but the dough did not pass the windowpane test. Should I keep kneading until it passes the test or stop so that the dough would be at the right temperature? (I stopped because my KA was acting hysterically, but now I keep wondering if I should have continued kneading.)