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
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FacebookSunrise Flour Mill
"windowpane" test The "windowpane test" is a method used to assess gluten development in bread dough, ensuring it's ready for the next stage of baking. It involves stretching a small piece of dough until it becomes thin and translucent, like a windowpane. If the dough stretches without tearing, the gluten is well-developed, indicating the dough is ready for proofing. How to perform the windowpane test: Take a small piece of dough: About the size of a golf ball is often recommended. Gently stretc
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FacebookCozy Crust
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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Most people use the windowpane test early in the mixing process to …
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FacebookThe Sourdough Journey
It’s ok if this is new to you! The windowpane 🪟🥖 test is when you grab a section of your dough and pull it up. The dough shouldn’t tear and you should be able to see light 💡 coming through. The windowpane 🪟 test lets you know if you built up enough strength 💪🏼 during stretch & folds. This is a good indicator of whether or not your dough will rise well when you bake it. Try it after stretch & folds. 👍🏼. . . . . #sourdough #homemadesourdough #sourdoughrecipe #homemadebread #bakedfromscratc
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82K views · 457 reactions | 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 | Facebook
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