Windowpane Test Pizza Dough

Flatten it out then begin gently stretching it.

Windowpane test pizza dough. It s a completely non exact test. 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. Full proof windowpane test for successful dough using the windowpane test will result in successful dough each and every time you make it. The windowpane test is really useful when making bread.

Here s what you do first cut off a small piece of the dough about the size of a golf ball. An autolyse where you lightly mix flour and water and just let it sit there will form gluten just fine and enough to pass the windowpane test in about 15 minutes. This test on its own is a great indicator. Making dough is very easy but there is one thing that can ruin your bread or pizza dough and that is not making sure the gluten is fully developed.

Over kneaded dough gives you bread that breaks teeth. The window pane test is intended to show that enough gluten has been formed that you can stretch the dough. It s just to ballpark if there is enough gluten. With homemade bread it s important to know when the dough is ready to go and the window pane test is.

By leaving it alone for 10 minutes or more the gluten has relaxed and can be stretched to form the window pane. So in your case you re probably not kneading or mixing enough. To begin the windowpane test pull off a small bit of dough about the size of a marble. You don t want either so the windowpane test is one good indicator for whether your dough is ready to become warm delicious bread.

The pizza dough should pass the windowpane test see below what is the windowpane pizza dough test. The windowpane test is a great way to tell if your pizza dough is properly kneaded. All you need to do is to try to stretch a piece of dough out between your hands as thin us you can and hold it up to a window or light.