Dough never reaching window pain.
I've been making my own bread now for 5 weeks. I've used a large food processor, stand mixer, stand mixer/by hand and by hand kneading. Never reaching the window pain stage. Used both KA and Pillsbury bread flour. Same results. Bread turns out great. Well risen, even sized and spaced small holes. I've tried kneading up to 20 minuets with the same results. When stretching under and folding to shape the final loaf the surface can stretch apart.
Question is do I need help? If the crumb of the bread is right is the window pain that important?