There are two parts to my question. First, I have baked several different types breads (white, whole wheat, sourdough, pizza dough), but I continue to be confused as to how moist or dry the dough should be. Second, I also am confused as to when you know the bread gluten is properly formed.
Do different types of breads have different amounts of moisture thereby creating a different feel when kneading the dough?
For example, I recently made a pizza dough recipe that tells me to make sure the dough is tacky and a bit sticky when kneading by hand and should pull away from the side of the bowl, but stick to the bottom when using a stand mixer. However, I am not able to toss the dough by hand without it tearing even though it rolls out correctly and I can create a baker's windowpane with the dough. I have used both a kitchen-aid stand mixer and by hand with the same results. I use only bread flour to create the pizza crust.
One more example, I made a sourdough bread recipe (I am not sure if I am allowed to mention the company's name), and the final dough was really moist and could not stand up to the proofing process (it would just fall down if you touched it after it had proofed for a couple of hours).
I have read a couple of books about bread making and tried both hand and stand mixing, but I never feel as though I can ever develop enough gluten. FYI, I knead by hand approx 20 min (i use a timer) and I stand mix for approx 15 min.
Any help would be fantastic,