When you get really familiar with a particular dough you can sometimes tell if it is kneaded enough just by the feel of the dough underneath your hands, but this test isn’t foolproof. So I prefer to use the windowpane method of testing the gluten development of my dough. After you have been kneading your dough for awhile (8-10 minutes) and it has started to become less sticky you can try a windowpane test on a hunk of dough. What I like to do is cut off a dinner roll sized piece of the dough with a bench scraper. I then gently stretch the dough out using both hands. I place my fingers underneath the dough and wiggle it back and forth to see how thin I can get it. I want it to be so thin that I can basically see through it. If your dough tears before you can get it stretched thin then you know that you need to give it a few more minutes of knead time. Knead your dough until it passes this test and you will have beautiful high rising loaves.