Thanks everyone!
I made a loaf today, and although the dough didn't really get to the texture I was expecting, it came out OK, just slightly dense. I think I will try the method of leaving the mixture to rest before kneading it.
I've been using a 5:3 ratio of flour to water (give or take), and using bread flour rather than just plain. I'm making super-bogstandard white lean bread.
The thing is, I just don't seem to notice any change at all in the consistency of the dough. Once the flour and water is fully combined, then it becomes a sort of doughy texture, but isn't stretchy and will break easily when you pull a bit off. When I knead it, it just seems to stay like that, and doesn't change at all. That's why I'm so confused, if it was changing
too much, or something like that, it would make more sense.. but the fact it just doesn't seem to change in the slightest. :S
I've looked at some videos of kneading technique, and I wouldn't say I'm doing anything majorly different to that. Just a sort of pushing/stretching etc.
I think I might be using too much flour too, because I've been adding more flour when the dough was sticky on my hands while kneading, so I guess that could be making a difference too.
Thanks again