Confused about kneading and crumb holes
Best hi’s. I have been uncertain about the quality of my kneading. I have in the past and in the near present been getting unsatisfactory kneaded bread. It used to be an issue of volume, now it’s the holes that bother me more. is there something wrong with, during kneading, causing the dough to stretch in places until it rips; do I have to stop before that happens, to align but not rip the gluten? I never could get that windowpane test working right after kneading, like some tutorial makers can, and that seems like it could have something to do with it. Part of why it all bothers me is that I feel that it would be of importance if it did.
And about those crumb holes, I have been left in the dark as to how much development a sticky baguette dough needs, to have sufficient strength for an expansive open crumb structure, without causing too much resistance. I usually like to test that strength by pinching, but I am open to other methods.