No, seriously... is there such a thing as overkeading by hand?
I'm new to posting on the forum but have been lurking for a while. I found a couple of posts saying that there's no such thing as overkneading by hand (at least when going for the crustier, artisan-type breads) but, I fear that you all doubt my commitment to kneading. I have never, and I mean NEVER gotten a good baker's pane on my dough and I have always wondered if it is because I overknead and break my gluten bonds, but I keep reading that it's only possible if you are Superwoman (or man). I am concerned that I might actually be... I was looking at invisible jets on eBay this morning...
Here is my level of commitment: I started this morning at 7:30am with a sourdough starter at room temp, I added my flour, salt, sweet and fat and set on to knead... kneaded for probably 20 minutes while on the phone. Every half hour or so afterward I kneaded again for at least 10 minutes (sometimes longer). It is now, almost 3pm and I am FINALLY getting a window-pane like structure. I guess I'm answering my own question here, but can it REALLY take that long to sufficiently develop gluten?
I'm rising the dough now before baking, I never really did a "bulk rise" per se, figured that the 7 hours of kneading took care of that.
We'll see how it goes....
Question being, is there anything wrong with it taking me this long?
Thanks for all of the expertise!