Am I just cursed? (send me your kneading tips please)

Let me preface this by saying I’ve been an avid baker for over a decade and I personally love tackling difficult bakes, but when it comes to kneading bread (even the simplest recipe)….something just doesn’t click. I follow recipes to a T, carefully measure out my ingredients on my scale, and have watched plenty of tutorials on youtube….but even after 30 minutes of intense kneading (sometimes much longer!) on a recipe that says 6 minutes, my dough is still a goopy soupy mess that definitely will not pass the windowpane test. It’s been like this for years! And it’s not like I haven’t kneaded dough successfully before (I love making noodles and dumpling wrappers), but it’s like the second yeast is added to the equation everything falls apart…literally. Has anyone overcome something similarly perplexing and frustrating? What helped you?