Windowpane Test:(Tips, How-to, and What You Need to Know)
Windowpane Test:(Tips, How-to, and What You Need to Know)
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Most people use the windowpane test early in the mixing process to determine sufficient gluten development. I recommend doing the windowpane test throughout bulk fermentation, especially before each stretch and fold, and before preshaping. Putting your hands on the dough will tell you a lot about gluten strength, gluten deterioration, and bulk fermentation. Your dough reaches peak gluten strength sometime early in bulk fermentation (e.g., around the second stretch and fold), then it slowly begin
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Use the Windowpane Test to Tell If Your Dough Is Properly Kneaded
Use the Windowpane Test to Tell If Your Dough Is Properly Kneaded
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lifehacker.com
Not sure if you have kneaded your dough long enough? Try the windowpane test! A windowpane test is a technique some bakers use to test the gluten strength of their dough. The goal is to be able to stretch your dough between your fingers thin enough to be almost translucent without the dough ripping. If you are able to do this successfully, the dough has developed enough gluten and you can stop folding/kneading! If it rips, keep on kneading. | Sunrise Flour Mill
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