Hi, when do I know if I’ve kneaded the Pain de Mie dough enough? I’ve been kneading by hand until the dough can be stretched thin enough to pass the “windowpane” test, resulting in a bread that is OK, but doesn’t quite have the crumb described in your blog. I’m wondering if I’m over kneading. The recipe just says knead until smooth. The first time I made it I kneaded until it visually looked smooth and it came out like pound cake, not very elastic/bouncy. Thanks!

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