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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