Frustrated with long kneading time
I've been baking bread for a few years now and while I think I do a good job with the final product, it always takes FOREVER for my dough to develop and pass the windowpane test. It takes a good 20 minutes of kneading in my stand mixer (Kitchenaid Pro 600) broken up over two periods with a 15 minute rest somewhere in there. I usually mix up around 22oz of flour per batch. I NEVER have the 6-10 minutes of kneading time that is in all the recipe books and posts on this board. Am I doing something wrong? I mix the ingredients together with a wooden spoon / spatula until it forms a rough ball, and then usually i work it with my hands a bit to make sure its pretty evenly mixed. Then I throw it in the mixer and try not to lose my patients while I wait for the dough to develop. I have tried kneading on a few different settings but I never kick it up above the midpoint for speed. Judging from other posts on here, most people don't even have to take their stand mixers that high. I feel like I have to be screwing up something very fundamental for my dough to be taking so long to develop. Does anyone have thoughts on what it could be?