When making breads, specifically from The Bread Bakers Apprentice, i try testing my kneeded dough against the windowpane test (think its page 51). My dough never passes the test. It usually tears before i am able to stretch it out thin enough. I am kneeding by hand, i dont really want to mess the kitchen by using the mixer and dirtying more dishes. Naturally i bake the bread anyway (still turns out fine). What could be causing this? The flour is hydrated and everything, my doughs' are not sticky etc... I can only assume that my hand kneeding technique is sub par. Ideas???