Using Stand Mixer to Kneed - could use advice
I am relatively new to artisan bread baking and have been using a Kitchen Aid Pro 600. Following the mixing times in the BBA, I have yet to attain the satin/silky texture on the dough (except for cin. bun dough that came out perfectly, but that had butter). Peter Reinhart states it is exceptionally difficult to over kneed, and I've used slow speeds up to the speed he recommends for basic french bread (medium I think). I am not sure if I am tearing the dough - the surface looks rough. BBA says to kneed until the temp reaches X, and I've attained that temp, but not a smooth mass. Times have gone over ten minutes, but stopping earlier fails the window pane test. I've let it rest a few mins which helped, but still tough. Has happened a few times.
1. Am I overmixing?
2. Window pane: should the dough easily become sheet-thin when stretched, or do I need to work it to translucent thickness?
He does not say to autolyze, but by reading the posts here, seems almost a necessity. Not sure if this will fix the problem comletely. It would seem his recipes are pretty amateur-proof, at least at the mixing stage.
Thanks! Love this site.