Windowpane Test Brioche

The recipe says to knead for 5min and that it should pass the windowpane test.

Windowpane test brioche. Breadmaking basics 3. It basically lets you know how your gluten de. 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. Brioche is so delicate and soft that it s easy to forget it starts out as a strong resilient dough.

Kneading and or mixing speed up the process but it s not necessary. 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. To check the windowpane test let the dough rest a few minutes first. Patrick ryan s brioche 2 ways duration.

Here s what you do first cut off a small piece of the dough about the size of a golf ball. I make a lot of bread but mostly from lean doughs. If the dough becomes thin. With homemade bread it s important to know when the dough is ready to go and the window pane test is.

The windowpane test is often used to check for gluten development. Test loaf part 1 duration. I don t think i have ever attempted the windowpane test in an enriched loaf and i would not expect it to work due to all the fat. To perform the test take a small piece of dough and slowly stretch it out in opposite directions.

Otherwise you coul have a false negative. The windowpane test is really useful when making bread. A baker will pull at the kneaded mass to create a small tissue paper thin window if the buttery dough tears too easily it wasn t kneaded properly or the ingredients are the wrong temperature or the ratio of fat is off. A fully developed dough should not be sticky should come out of the bottom of the bowl without tearing and should pass the windowpane test.

Let the dough rise put the dough into a clean bowl and cover it with oiled cling film and leave it to rise in draught free place for 1 to 1 5 hours or until the dough has doubled in size. An autolyse where you lightly mix flour and water and just let it sit there. Do the windowpane test take a golf ball sized piece of dough flatten it and gently stretch if it doesn t break but is thin enough to see through you re ready. The windowpane test or membrane test is one of the best ways to tell if you have kneaded your bread enough.

Gluten begins to develop as soon as water and flour are mixed.