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. Kneading and/or mixing speed up the process, but
it’s not necessary
.
What should the windowpane test show you?
Take a small ball of the dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it.
If it is obtained without any tear, then your dough is properly kneaded
.
Does the windowpane test work for enriched dough?
Yes it should – sort of
. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the “pane” should be very even, not show streaks of thicker and thinner areas.
How do you get windowpane?
- Add prefermented flour.
- Start with an autolyse to hydrate the flour.
- Use a slow technique at first to help the flour hydrate.
- Follow a proven kneading technique or use a quality dough mixer.
Can dough pass through window pane?
Dough should be kneaded for at least 8 minutes in a dough mixer or at least 15 minutes by hand to achieve windowpane
.
Should focaccia pass the windowpane test?
Knead the dough for about 7 minutes, or until the dough is smooth and passes the windowpane test
. (If you pinch a piece with two fingers and pull it away from the rest of the dough, the dough should stretch into a thin translucent “window” without tearing.)
What happens if sourdough doesn’t pass the windowpane test?
If after 15 minutes of kneading the dough doesn’t pass the windowpane test,
stop kneading
. No dough should ever be kneaded longer than that. And if it doesn’t pass that windowpane test, don’t sweat it. Lots of experience bakers don’t even perform the test.
What does Overworked dough look like?
A well kneaded dough will be stretchy, elastic, and bounce back when poked. Overworked dough can happen when using a stand mixer.
Dough will feel “tight” and tough
, as the gluten molecules have become damaged, meaning that it won’t stretch, only break, when you try to pull or roll it.
Can dough be over kneaded?
Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread
. It’s vital to stop mixing at the first signs of over-kneading, as a fully over-kneaded dough cannot be fixed.
Should cinnamon roll dough pass the windowpane test?
Do you knead the dough to pass the window pane test? CI’s recipe just recommends kneading for about 4 minutes, minimizing gluten development to make the buns more tender. However,
Peter Reinhart’s recipe recommends 10 minutes kneading, whatever it takes to window pane
.
How do you take out a gluten window?
Should bagels pass the windowpane test?
The suggested method of testing whether the bagels are ready to retard is by dropping one of them into a bowl of cool water. If the bagel floats back up to the surface in under ten seconds it is ready to retard. If not, it needs to rise more.
If it floats, it means you passed this test, too!
Why is my bread to dense?
The most common reason why bread comes out too dense is
using flour with low protein content
. If your bread is dense and heavy, you may have also added too much flour into it or prepared the dough in a cool or an overly warm environment.
What is windowpane in sourdough?
The term windowpane test is used to describe
the state of the dough when it has been kneaded/folded enough and has a strong gluten network
. To see if a dough passes the windowpane test, gently lift up a piece from the surface and stretch it between two fingers.
How do you know when dough is over kneaded?
The first thing you will notice when you over knead a dough is that
it will feel very dense and stiff
. It will be hard to press the dough down and flatten it on the counter. It will also be hard to knead by hand and resist being re shaped. The dough will likely rip easily rather than stretch when pulled.
Can you autolyse pizza dough?
You will find that
even at the lower hydration levels of standard pizza dough (in the range of 58 to 65 percent) you will get dramatically improved results using autolyse
. The standard method of autolyse is to combine flour and water only and mix for about three to four minutes on slow speed.
Why is my dough not developing gluten?
The Dough Is Too Dry
Flour on its own contains protein, but when it’s combined with water, this protein can become a network of gluten. So, without water, gluten can’t be formed and the dough won’t be able to stretch, rise, or make good bread.
Should sourdough pass the windowpane test?
What if my focaccia is too wet?
One thing that may be obvious but try to avoid touching the dough at all with your hands; it’s way too wet and sticky and it’s best to
use a large rubber spatula to work in all the liquid
. Store the focaccia wrapped airtight in foil or parchment paper. you can reheat it in the oven the next day.
What is a gluten window?
Gluten window / Windowpane Test
The dough should stick together and appear mostly transparent, like a window
. If the dough cracks, the gluten threads are too weak and more kneading is required. Knead the test piece of dough in your hand for a while and repeat the test.
Why is it important to window test the dough before fermentation?
When working the dough, it’s important to perform the windowpane test
to ensure that you’re not over-kneading it
, which can result in a tough, stiff dough.
What is the window test?
The window test is
a way to tell if your dough is properly developed for optimal shape and texture
. Many bakers and pizza makers use this skill to ensure that the gluten is well-developed for a tight crumb structure. When you under-knead bread or pizza dough, then the dough will not pass the windowpane test.
How long should I let the dough rise?
The secret of successful rising
Most recipes call for the bread to double in size – this can take
one to three hours
, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.
Will Overworked dough rise?
If you think you’ve over-kneaded the dough, try letting it rise a little longer before shaping it. You can’t really undo the damage of over-worked gluten, but
the longer rise can get the dough to relax a little
. Loaves made with over-kneaded dough often end up with a rock-hard crust and a dense, dry interior.
How long should you proof bread?
If you want to let you dough proof for longer, try bulk-fermenting it in a cooler place, but don’t allow it to go longer than three hours or structure and flavor may be compromised. For the workhorse loaf, a bulk proof of
approximately two hours
gives us the optimal balance of flavor and texture.
