Proper dough temperature of dough after kneading
I have been unable to achieve a dough temp of over 75 degrees from the kneading. I hand knead on a granite counter at a rate of every two seconds with my 220 pounds. The recipes all call for 78 to 81 degrees. Is it the counter which is cool? I do get a window pane effect. I have a couple of instant thermometers which give a reading of about one degree difference from each other so hopefully it isn't the thermometer.
Should I try increasing the water temperature. Also I have not used the temperature formula which I don't think I understand. If I use a whole grain flour fropm the fridge it is probably 37 degrees but even using flour at room temp I still can't get 78 degrees.