Windowpane Test Dough

Over kneaded dough gives you bread that breaks teeth.

Windowpane test dough. You don t want either so the windowpane test is one good indicator for whether your dough is ready to become warm delicious bread. What s new on serious eats an unanticipated problem was encountered check back soon and try again. After you have been kneading your dough for awhile 8 10 minutes and it has started to become less sticky you can try a windowpane test on a hunk of dough. You don t want either so the windowpane test is one good indicator for whether your dough is ready to become warm delicious bread.

Over kneaded dough gives you bread that breaks teeth. Or when using whole wheat. To begin the windowpane test pull off a small bit of dough about the size of a marble. It basically lets you know how your gluten de.

So i prefer to use the windowpane method of testing the gluten development of my dough. What i like to do is cut off a dinner roll sized piece of the dough with a bench scraper. When using a mixer the dough will develop to a windowpane structure after 10 15 minutes of mixing depending on the power of your mixer. This can be sped up by the use of prefermented flour or doing an autolyse before mixing.

At what point should the dough develop a windowpane. The majority of the work required to develop dough to get to the windowpane structure happens through kneading. The windowpane test or membrane test is one of the best ways to tell if you have kneaded your bread enough. 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.

An unanticipated problem was encountered check back soon and try again. The windowpane test is just a way to test whether or not you ve achieved sufficent gluten development although some would argue that it s an indicator of too much gluten development. Gluten begins to develop as soon as water and flour are mixed. With homemade bread it s important to know when the dough is ready to go and the window pane test is.

Flatten it out then begin gently stretching it. I have been under the impression that the different types of flour only provide a crunchier crust or more or less hydration. I can t get the dough to smooth out while kneading. I will knead for 20 40 mins total with rests in between and i still can t get the pane test to pass.

For example bread flour would lead to a thicker crust where as ap would be softer.