Problem: Dough is resistant to stretching
A few months back I posted a problem here explaining that my dough is not elastic and resist stretching while hand kneading.
I normally mix all the ingredients in a mixer with a dough hook at low speed only until dough is pulled away from edges. When I dump the mix on the workspace, there are plenty of dried crumbs; so I don't think I am over mixing.
As soon as I start to knead by hand, the dough becomes resistant to stretching.
Someone mentioned to let it rest for a few minutes and that should fix the issue. I let the dough rest and it does fix the issue, but only temporary.
As soon as I start kneading, the dough becomes less elastic again. Can anyone tell me what I am doing wrong? Am I kneading wrong?
BTW: Question about the Windowpane test, is this done after initial mixing of dough or after 1st rise? When I attempt to do the windowpane test to determine if the I kneaded enough and have built up gluten, the dough normally just tears. Perhaps this is the reason that I have almost no oven spring....?
Using KA flour