Windowpane Test Bread Dough

However if i am making a bread with a lot of unground grain and seeds in.

Windowpane test bread dough. 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. The dough passes the windowpane test. If it stretches without breaking making a windowpane of sorts you re done and you can let the dough rest. What i like to do is cut off a dinner roll sized piece of the dough with a bench scraper.

So i prefer to use the windowpane method of testing the gluten development of my dough. This video demonstrates the window pane test usually done for the bread dough. Here s what you do first cut off a small piece of the dough about the size of a golf ball. Let the dough rest up for a put take a decent.

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. To begin the windowpane test pull off a small bit of dough about the size of a marble. King arthur bread flour has a lot of gluten. You don t want either so the windowpane test is one good indicator for whether your dough is ready to become warm delicious bread.

Perhaps the best way to tell if your bread dough is properly kneaded is the windowpane test. If i make a whole wheat bread it will pass a window pane test because it will have quite a bit of white flour in it and because whole wheat flour is fairly finely ground. If the dough tears you haven t developed enough gluten and it needs more kneading. To do this tear off a chunk of dough and stretch it between your fingers.

Over kneaded dough gives you bread that breaks teeth. So in your case you re probably not kneading or mixing enough. 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. If you like to make home made breads you might have gone through so many reci.