stand mixer kneading question
as a real newby to baking i need advice. my wife bought me a viking stand mixer. i use both the paddle and the hook to knead bread dough in the 65-75% hydration range. no matter how long i knead [up to 20' on low], the dough does not relax. the dough ball always has surface craters and strands, and the dough breaks when i stretch it. any advice.