Ugh, I make bread and rolls all the time and tried a new recipe today. It seemed a little low in hydration (1 c milk to 4 c bread flour, 1 egg 1/4 c butter) but not unreasonably low. When I mixed all the ingredients together, it immediately toughened up. Kneading helped somewhat but it was still like hard play dough. I let it sit to see if that would relax the dough and, again, it helped a little, but it was still tough. I tried gently adding liquid but it didn't absorb into the dough well even after letting it sit. So, after far too much kneading, I never got it to the window pane level, just started to tear as it stretched. It's sitting right now but I'm not sure if I should bother baking it. I've never had this happen before. It isn't like I overkneaded it because it was tough from the get go.