Windowpane Test Sourdough Bread

It basically lets you know how your gluten de.

Windowpane test sourdough bread. Published on aug 1 2018 the windowpane test is a really useful way to see if our bread dough is fully kneaded or not but only if you do it properly. I then gently stretch the dough out using both hands. The windowpane test is just a tool. Over kneaded dough gives you bread that breaks teeth.

With homemade bread it s important to know when the dough is ready to go and the window pane test is. Let the dough rest up for a put take a decent. I place my fingers underneath the dough and wiggle it back and forth to see how thin i can get it. I can t get the dough to smooth out while kneading.

So i prefer to use the windowpane method of testing the gluten development of my dough. 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. What i like to do is cut off a dinner roll sized piece of the dough with a bench scraper. I am kind new to bread baking and have been trying to get into it for a while.

I have recently started having issues with my bread not passing the window pane test. It is possible for bakers to use flours with lower protein amounts for example all purpose flour providing it is good quality flour. Low quality flour contains a higher rate of broken proteins in it which contribute to a weak gluten structure. See if you can mix two small batches of simple dough at the same hydration 66 and same percentage salt 1 2 from the same bag of flour side by side one with sourdough starter and the other one with commercial yeast.

The windowpane test is really useful when making bread. Here s what you do first cut off a small piece of the dough about the size of a golf ball. An autolyse where you lightly mix flour and water and just let it sit there will form gluten just fine and enough to pass the windowpane test in about 15 minutes. If you re testing with a piece of dough larger than a golf ball that s too much.

I will knead for 20 40 mins total with rests in between and i still can t get the pane test to pass. King arthur bread flour has a lot of gluten. I have been under the impression that the different types of flour. 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.

Report back with pictures if you can. To arrive at a windowpane stage the flour used should be bread flour with a protein level in the range of 11 13. So in your case you re probably not kneading or mixing enough. Kneading and or mixing speed up the process but it s not necessary.

Try a small piece and gently stretch it moving 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. Do a comparison test.