Wanting some feedback on how much you machine knead:
Some recipes say that you cannot knead too much or too fast on the machine, but I find that if I knead too long the dough looses the elasticity and the gluten test lo longer works.
Usually when I start kneading first, after som 3-5 min, the dough will let go of the sides of the bowl and be "banging" against the bowl. Then after another 5-8 minutes, the dough will once again stick to the sides, and just at this point the gluten test seems perfect. If I knead further from this point, the elasticity goes.
Do the rest of you find the same pattern? or how are your experiences. I might mention, that I mostly do quite full grain bread meaning that dough is heavier,