Overworking the dough
Can anybody please tell me about over kneading dough. I have been working on it for 10 minutes and still struggling with the consistency of the final loaf when cooked. I use bakers strong flower and the final loaf is very dense and springy. I am also adding 1 teaspoon or Bread Improver with the yeast at the start.??
Could over kneading be an issue. I have tried the window test and it stretches without breaking but it might just do that even if it is over worked. ??
Any help appreciated