>I believe that what I'm seeing is a
>considerable amount of tearing of the dough and it's this tearing that
>I'm really concerned about rather than an absence of a ball-shape.
>It's my understanding that proper kneading implies that there be little
>or no tearing.

Keep it in mind....a firm dough will likely tear than a softer one....
Regardless if you are using a mixer or kneading it vigorously with your
hand.