How to knead using stand mixer?
I'm working on a dough that about 67% hydration + about 7% oil. Initially, it's very wet, so I use a paddle attachment to incorporate all ingredients. Then I switch to the hook attachment to finish off the kneading.
The problem is that it seems to take forever. It took about 20+ minutes of actual kneading on the stand mixer before the dough started to come off the sides of the bowl (I would occasionally stop the mixer to scrape the sides and hook in order to help the kneading process). Once it started to come off the sides of the bowl, I'd stop it every minute or so to do a window pane test. It never got to a nice pane, like this: http://slice.seriouseats.com/images/20100923%20windowpane%202.JPG. Instead, I would kindda get a window pane that would immediately start to break apart. The dough felt rubbery, which seemed to pull back together when I tried stretching it.
The dough still about doubled in size during the first and second rise. It was still tacky during shaping. I thought the bread would be dense, but it wasn't (I did use a water roux, though).
Any suggestions what's going on with my kneading? How can I improve it? I would rather do this all with the stand mixer and with minimal hand kneading.