The Windowpane Test - Know When Dough is Kneaded Enough
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The Windowpane Test - Know When Dough is Kneaded Enough
Sep 26, 2022
busbysbakery.com
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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Most people use the windowpane test early in the mixing process to …
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FacebookThe Sourdough Journey
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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The Windowpane Test - Gluten Mesh Test
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The Windowpane Test - Gluten Mesh Test
7.3K viewsAug 24, 2019
YouTubeThe Bread Guide
What is a “windowpane test” and why do it? A window pane test is where you wet your fingers and pull a small portion of the dough up and stretch it out to get a translucent, thin “windowpane” that doesn’t rip. If it rips, the dough needs another set or two of stretch & folds or coil folds to build up the gluten strength and structure before letting it sit and rise. | The Sourdough Lady
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