Windowpane Test Bread

If the dough tears you haven t developed enough gluten and it needs more kneading. 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. Low quality flour contains a higher rate of broken proteins in it which contribute to a weak gluten structure.

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With homemade bread it s important to know when the dough is ready to go and the window pane test is.

Windowpane test bread. To do this tear off a chunk of dough and stretch it between your fingers. You don t want either so the windowpane test is one good indicator for whether your dough is ready to become warm delicious bread. It is possible for bakers to use flours with lower protein amounts for example all purpose flour providing it is good quality flour. Here s what you do first cut off a small piece of the dough about the size of a golf ball.

To arrive at a windowpane stage the flour used should be bread flour with a protein level in the range of 11 13. Over kneaded dough gives you bread that breaks teeth. The windowpane test is really useful when making bread. The dough passes the windowpane test perhaps the best way to tell if your bread dough is properly kneaded is the windowpane test.

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