Use the Windowpane Test to Tell If Your Dough Is Properly Kneaded
Use the Windowpane Test to Tell If Your Dough Is Properly Kneaded
Dec 15, 2016
lifehacker.com
"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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Windowpane test Have you ever experienced difficulty with your croissant dough breaking during lamination and proofing? This could be because the dough was not kneaded enough. The dough requires kneading until it achieves a stretchy and elastic texture, while maintaining a temperature between 24-26 degrees Celsius. Mixing 10kg of dough for 15mins using this powerful 30-liter spiral mixer. | ChefJhordan
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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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