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Windowpane test

January 6, 2011 Melissa 6 Comments

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.

Guides gluten development, techniques, test, windowpane

Comments

  1. RONALD MILES says

    October 17, 2018 at 12:57 am

    what is a business letter turn?

    Reply

Trackbacks

  1. Raisin Rye Sourdough Bread Recipe says:
    April 13, 2011 at 6:50 pm

    […] 10-12 minutes or by machine for 7-10, or until the dough becomes smooth and elastic and passes the windowpane test. Incorporate your raisins. I do this by hand because I find that it does not break the raisin up […]

    Reply
  2. Pane Siciliano Semolina Bread | The Baker’s Guide says:
    May 8, 2012 at 11:41 pm

    […] should be a medium consistency, with good dough strength and gluten development. It will pass a windowpane test when it has been fully kneaded.  Cover the dough with plastic wrap and let it ferment for 1 1/2 […]

    Reply
  3. Whole Wheat and Raisin Batard Recipe | Sourdough Bread – Baker’s Guide says:
    May 21, 2012 at 1:16 am

    […] it and knead for 8-10 minutes or until you have a dough that is smooth and elastic and can pass a windowpane test. If you are kneading by machine mix on medium speed for 4-5 minutes. Your dough will have the same […]

    Reply
  4. Country Sourdough Boule with Chocolate | Wild Yeast – The Baker’s Guide says:
    May 21, 2012 at 7:49 pm

    […] the counter and knead for 2 more minutes. The dough will be quite smooth and will pass a medium windowpane test (it will get pretty thin when you pull it, but will tear).Give the dough two business letter turns, […]

    Reply
  5. Rustic French Bread made with Levain Recipe | The Baker’s Guide says:
    February 6, 2013 at 12:49 pm

    […] Remove the dough to an unfloured counter-top and knead by hand for 7-10 minutes or until it passes the windowpane test. […]

    Reply

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