Is "smooth and satiny" a myth?
I'm in the process of making Rose Levy Beranbaum's 2-day sourdough bread (its getting its first proofing as I type). Her instructions say to knead 5-10 minutes until "smooth and satiny." I know that almost every other bread recipe says the same thing.
I turned the dough out onto my lightly floured board, and after a few kneads, the ball looked nice and smooth. After a few kneads more, though, it started getting sticky again. I dusted the board again and seemed to repeat this process for several minutes. After the recommended 5 minutes, I stopped kneading and put the dough in a greased bowl to rest.
At what point do I believe that the dough is actually smooth and satiny? I'm afraid of kneading too much flour into things as I have made several very impressive door stops in the past! I have tried to get my dough to pass the windowpane test with limited success.
Any help or advice will be greatly appreciated!