I have been baking bread for about 4 months with moderate success. I'm working from the recipes in BBA, and am stuck on a single aspect-windowpaning. I'm weighing the ingredients, following the provided instructions and cannot get a piece of dough to stretch as shown in the picture. My dough always tears, rather than stretching to that translucent state. I assume I am not hydrating enough, but any more water and the dough would be too sticky, rather than tacky.
I've tried resting the dough between initial mixing and kneading, but it doesn't seem to help.
Mind you, I don't think I'm letting the dough rest for a full twenty minutes, more like ten or so. But that 'rest period' isn't even mentioned on the pages that discuss windowpaning.
Do I need to knead longer? (Hand kneading)
I'm using "Gold Medal Better for Bread" flour presently, but I've had the same problem using KAF.