Issues with kneading and overnight proofing
I have been trying to master two recipes, the only ones I have allowed myself to try until I get them right.
With both I have more or less the same problem when it comes to kneading, which I am doing by hand. With the several times I have done these two recipes, the dough seems to never reach what it's supposed to, judging by Alton Brown stretching a small piece of it and seeing light through it, when I try that it just tears, no matter how long I knead it always get the same result. After letting it rise, it seems it becomes a lot more elastic, the end result of the breads seems to be nice, fluffy specially the white amish recipe, and chewy which to me is desirable in bread.
What I have one question about though is something that I can't seem to find. I have seen where some will let their dough proof in the refrigerator. I let it proof at room temperature and was wondering if there is anything not right with that method, when I get it ready to bake the next day it still springs up in the oven and it has a certain beer aroma to it. I have the most success with the white amish bread recipe, but have kneading problems with both. Any tips?