Windowpane Test Bagels

The windowpane test is really useful when making bread.

Windowpane test bagels. It seems to me that there is this great resurgence of the bagel with places like little goat and reno opening up around the city people are once again. Cover formed bagels with a damp towel and let rest for an hour. If it does it s ready. The only part not covered in the video is adding the filling.

Over kneaded dough gives you bread that breaks teeth. Here s what you do first cut off a small piece of the dough about the size of a golf ball. Especially artisan made from scratch ones. 4 comments mwb march 19 2011 thanks.

You don t want either so the windowpane test is one good indicator for whether your dough is ready to become warm delicious bread. For a video on how to shape them see my bagel making video saved on my instagram profile. If not continue to let the bagels rest covered for 25 minute intervals until one passes the float test. Pinch off a little piece of dough and using your fingertips stretch it gently from the center outward.

You should be able to pull it tissue thin without it tearing. You ll know you re done kneading when the dough passes the windowpane test. I tried adding the vital wheat gluten and some too much water and now i m letting the all white flour sticky dough rise. With homemade bread it s important to know when the dough is ready to go and the window pane test is.

Windowpane test post navigation everything bagels. After thirty minutes test a bagels to see it floats in a bowl of cold water. My bagel dough fails the windowpane test though i ve added 1 3 more bread flour than the recipe calls for shall i add more. The windowpane test is one of the best ways to tell if you ve sufficiently kneaded your bread dough though it can sound like a pretty bizarre instruction when you come across it in a recipe.

Worth of the cooked onion fold the dough over it to enclose it squeeze the rope of dough to force out any air and roll to approximately eight inches. Just place 2 tsp. See photo below shape add onion filling and rest. Posted on january 7 2013 by feedingthefox.

Do the windowpane test to make sure the gluten in the dough is fully developed.