Hi there, Matt! You want to knead this dough until it's bouncy when you press on it, is smooth on the surface, and is slightly tacky. Depending on the kind of mixer (or if you're kneading by hand) this will take roughly 4 to 7 minutes. You can use the windowpane test here but it isn't necessary if all the other boxes are being checked. The windowpane test is more so necessary for very enriched doughs, such as brioche. Without knowing more about what the interior of your bread is like it's tricky to say but the off-texture could also have to do with proofing time. If the bread is a bit crumbly, it could be under-proofed. We hope this can help for future baking adventures! 

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