AP flour and windowpane test
I have a question that concerns mixing times and window pane tests. I currently have been making breads and pizza doughs with All Purpose flour with a good deal of success. I am wondering why I can not achieve a good window pane. I have a Kitchen Aid mixer which I understand is rather underpowered but even at the 20 min mark the dough just gets really sticky and doesnt stretch to form that window. Is all purpose flour one of the reasons.?