White bread, Kitchenaid, tight crumb
Try as I might, I cannot achieve anything but a tight, somewhat crumbly crumb when making white bread. I'm using the recipe from BBA and using a Kitchenaid to knead. I run the machine on 2 (per the Kitchenaid instructions) and it takes close to 20 minutes to achieve windowpane status on the dough. Proofing and shaping seems to go fine. I'm using instant yeast I keep in a freezer and the dough rises fine. I make batards, and they always end up somewhat flattish with a tight crumb.
Anyone see what I'm doing wrong? I always thought I was not kneading enough (I usually stopped before achieving a windowpane) but this last one turned out the same as always. I'm using King Arthur unbleached bread flour.
Thanks in advance.
If anyone can point me to a good recipe for crusty wheat rolls (don't have to be 100% whole wheat) that would be great.