Perfecting Kneading Techniques for Bread Dough

[Joskin]

Hi, request help/tips...
As simple as it is, i don't know when my dough (bread dough) is properly kneaded (using yeast, making flat bread for practice)...
I tried the window pain test, but even if i over-knead the dough, i still can form a window pane it seems
and i've discovered that if I allow the dough to rest (even dough scraps lumped together), it too will give way under the rolling pin ( becomes flexible and can roll out easily enough). so how do i really do the window pane test, or how can i know i've kneaded for long enough and i should stop?


I do this self assigned drill: make little dough balls for test practice. each a bit bigger than a golf ball (b4 it's proofed) . cook on cast iron pan.

anyways, hope to get better

 

[chassis]

Where (what country or region) are you located? Which flour brand, type and grade do you use? What is your recipe?

I use 66% hydration with Caputo Tipo 00 and Semolina Rimacinata flours in the US and use 100 slap-folds (French folds) for kneading. It results in a consistently smooth and elastic dough.

 

[Ima]

I have found that 10 minutes of kneading in the Kenweood standmixer low speed works best.