Wet dough and the windowpane test.
I am looking for some advice from those more traversed in the bread baking world. I am fairly new to bread baking, and I am unsure as to exactly how wet loaf pan breads are supposed to be. I have been baking some recipes from Nick Malgieri's "How to Bake." Although the loaves from the recipes have been turning out pretty well, I have not really been getting a windowpane after kneading with my electric mixer, I believe this is because the dough is fairly moist. Am I just not kneading sufficiently? I have followed all instructions for the recipes measuring all ingredients by the spoon and sweep method as recommended. Any thoughts or comments would be appreciated!