The windowpane test is a great test to assess sufficient gluten development during upfront mixing. However, if you try to pull a windowpane immediately after initial mixing, it can look and feel like weak, underdeveloped dough. If you wait 5-10 minutes after mixing, the gluten strands will reconstitute from the stress of mixing. The effects of the mixing step are not immediately measurable, so I prefer it let the dough rest before assessing the need for more mixing. What is your experience using
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The windowpane test is a great test to assess sufficient gluten develo…
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Good gluten development is essential for good sourdough - I couldn’t resist filming this windowpane test! #sourdoughbread #sourdough #glutendevelopment | That Sourdough Gal
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"windowpane" test The "windowpane test" is a method used to assess gluten development in bread dough, ensuring it's ready for the next stage of baking. It involves stretching a small piece of dough until it becomes thin and translucent, like a windowpane. If the dough stretches without tearing, the gluten is well-developed, indicating the dough is ready for proofing. How to perform the windowpane test: Take a small piece of dough: About the size of a golf ball is often recommended. Gently stretc
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Most people use the windowpane test early in the mixing process to determine if the dough has sufficient gluten development. I test the windowpane throughout bulk fermentation — right up until pre-shaping. You can feel the dough transforming each time you touch it. It is an excellent test to ensure that you are pushing your bulk fermentation far enough — right to the edge of overproofing — where the best loaves live. At the end of bulk fermentation, you don’t want a strong windowpane — you want
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For those that ask what windowpane is about: Usually gluten development is tested with the windowpane test. Pinch off the dough and try to stretch it into a thin membrane, the dough must be thin enough for light to pass through it before it breaks. If so, your dough is ready to rise. I usually perform this test with enriched dough but it can be applied to any dough, although it is not a rule. This test is most effective with dough that’s been made with high-protein and finer flour. The finer the
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